By: Chef Laura Bonicelli
I buy asparagus at the Minneapolis Farmers Market every weekend possible in May and June. I use it in salads, soups, sandwiches, omelets, and even pesto. Frequently though, it winds up on the grill. The marinade in Grilled Glazed Asparagus turns into a spicy, smokey charred coating. It’s a perfect addition to your Memorial Day celebration!
Buy your ingredients at your favorite Farmers Market!
about Grilled Glazed Asparagus
I don’t see many people peeling asparagus, but I find that the peeling method works well if you can buy thicker stocks; you can skip that if the spears are thin. Peeling the asparagus allows you to use more of the asparagus stalk, saving the part you might snap off and throw away. The frequently discarded stalk end becomes tender.
The ice bath chills the asparagus, and they come off the grill moist and crisp. This method works with other vegetables like zucchini, broccoli, green onions, and fennel.
the marinade
This marinade started as a sauce. I was thinking- grill the asparagus, serve this on the side. But then I decided to put the two together. You’ll love the smokey crust. It doesn’t mask the flavor of the asparagus; it enhances it. I use a grill pan for this and save it for last on the grill – it’s a little messy – but worth it.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Looking for some other delicious and simple dinners? Try these recipes:
Step by Step Instructions
Grilled Glazed Asparagus
Ingredients
- 1 1/2 pounds thick asparagus
=====
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1 tablespoon sweet smoked paprika
- 1 teaspoon Kosher salt
- 1 teaspoon cumin seeds
Instructions
- Peel the asparagus and chill in an ice water bath for 30 minutes or longer. Remove and dry.
- Whisk the mayonnaise oil, lemon juice, garlic, paprika, salt, and cumin in a shallow bowl. Add the asparagus and turn to coat. Let stand for 30 minutes—light your grill.
- Grill the asparagus over moderately high direct heat, turning often until the spears are blistered and tender, about 6 minutes. Serve hot or at room temperature.
- Description:
- "Peeling the asparagus allows you to use more of the asparagus stalk. The frequently discarded stalk end becomes tender."
Nutrition
More Recipes
Salmon en Papillote with Wild Rice Pilaf
Take me to the lesson... Salmon en Papillote with Wild Rice Pilaf A beatiful way to cook salmon with a umami laced pilaf =====rice=====1 tablespoon extra-virgin olive oil1 tablespoon unsalted butter1 cup wild rice1/2 cup diced yellow onion4 cups chicken stock1 large...
Cauliflower Chicken Nachos
Take me to the lesson... Cauliflower Chicken Nachos Delicious nachos that you can feel good about eating and you will feel great after you eat them. canola cooking spray3 tablespoons avocado oil (or other neutral oil)1 teaspoon chili powder1 teaspoon ground cumin1...
Tofu Bites
Take me to the lesson... Tofu Bites Pressing tofu removes the extra moisture and helps the tofu take on the marinade. 3 tablespoons low-sodium tamari3 tablespoons red or brown miso1 12 to 16 ounce block extra firm tofu Line a baking sheet with several layers of paper...
Recent Comments