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Beline Obeid

Tasty asparagus topped with vinaigrette

June 06, 2013
Asparagus season is upon us. I like the tasty stalks in quiche (or omelets), oven roasted or (best of all) grilled. This week I’m grilling asparagus and topping it with a quick and simple vinaigrette. Yummy.

Grilled Asparagus with Balsamic-Citrus Vinaigrette

1 to 2 lbs. fresh asparagus, trimmed, washed and patted dry

2 to 3 teaspoons olive oil

salt and pepper to taste



(adapted from Jacques Pepin)

1/4 cup olive oil

2 tablespoons water

1 tablespoon minced shallot

1 tablespoon finely chopped chives

1 tablespoon grated lemon rind

1 small garlic clove, minced

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat grill.

Toss asparagus with 2 to 3 teaspoons of olive oil. Season with salt and pepper to taste.

Place asparagus on grill and cook until tender, about 10 minutes, tossing stalks around.

To make vinaigrette combine water, shallots, chives, lemon rind, garlic, balsamic vinegar, salt and pepper in a small bowl. Mix well then (in a steady stream) whisk in the olive oil.

Ladle vinaigrette over just grilled asparagus. A terrific vegetable kicked up a notch.

This tasty take on asparagus can be served hot, room temperature or even chilled on a really hot day. Creative cooks will find other ways to enjoy this vinaigrette.

For sure.  

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