Ingredients
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2 tablespoons
olive oil
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2 bunches
asparagus, ends trimmed
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Kosher salt
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1/2 cup
crème fraîche
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1-2 tablespoons
grated horseradish
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2 tablespoons
lemon juice
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zest from 1/2 a lemon
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freshly ground black pepper
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1/4 cup
chives, chopped
Directions
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Preheat grill to high heat.
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Toss asparagus with olive oil and a generous pinch of Kosher salt. Place asparagus in a grill basket (or directly on the grill if the spears are large enough) and cook, turning occasionally, until asparagus is tender and slightly charred, about 5-8 minutes.
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On the stove, heat olive oil in a cast iron skillet. Place asparagus spears into skillet, working in batches, and season generously with Kosher salt. Cook, turning occasionally, until asparagus is tender and slightly charred, about 8-10 minutes. Repeat with remaining batches.
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In a small bowl, whisk together crème fraîche, horseradish, lemon juice, lemon zest, and freshly ground black pepper, and ½ the chives. Drizzle over asparagus spears and top with remaining chives.
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