You may or may not have known this, but you should be throwing asparagus on the grill. It’s a seasonal easy go-to side dish for your holiday weekend: Here’s how to grill it three ways…
Grilled Asparagus with Charred Lemons and Toasted Pine Nuts
Ingredients:
1 bunch Asparagus
1 tablespoon Garlic, grated
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
1 lemon, cut in half
1/4 Pine nuts, toasted
Directions:
Combine olive oil with grated garlic and salt in a large zip top bag. Add asparagus, let sit over night. Preheat a well oiled grilled to medium-high heat. Brush the lemon halves with olive oil. Place the lemon halves on the grill, cook 3 minutes. Grill asparagus for 3-5 minutes, turning half way through. Squeeze the charred lemon juice over the asparagus. Top with toasted pine nuts.
Grilled Asparagus with Aged Balsamic and Parmesan
Ingredients:
1 bunch Asparagus
Olive Oil, for brushing
Salt, to taste
Pepper, to taste
1/4 cup Parmesan, shaved
2 tablespoons Aged Balsamic
Directions:
Preheat grill to high heat. Brush asparagus with with olive oil, season with salt and pepper. Grill for 3-4 minutes, turning occasionally. Place on a platter, drizzle with balsamic and shaved parmesan. Season with sea salt if desired.
Marinated Asparagus with Prosciutto and Poached Egg
Ingredients:
1 bunch Asparagus
3 tablespoons Canola Oil
1 tablespoon, fresh Rosemary, chopped
2 teaspoons Worcestershire Sauce
2 teaspoons Soy Sauce
1 teaspoon Honey
1/4 cup Chopped Prosciutto, crisped or sautéed
4 Eggs
Directions:
Combine olive oil, rosemary,Worcestershire sauce, soy sauce, and honey in a large zip top bag. Add asparagus and toss to coat. Marinate overnight. Preheat grill to high heat. Grill asparagus for 3-4 minutes, turning once. Bring a pot of water to a steady simmer. Place a small amount of vinegar in the pot. Make a whirlpool in the water, adding the egg to the whirlpool. Turn the heat down, cook for 5 minutes. Remove with a slotted spoon, repeat with remaining eggs. Divide the asparagus evenly between 4 plates. Sprinkle each plate with crispy prosciutto and top with a poached egg.Garnish with pepper and fresh rosemary.
Photographed by Alli Shepherd.
