Last Updated on May 11, 2022 by Goya
Looking for the perfect side for your BBQ? Then look no further! These tender-crisp grilled asparagus with delicious lemon vinaigrette and toasted pine nuts are all you will ever need.
This green goodness is a firm favourite in our household. It is also a fail-safe crowd-pleaser whenever we have people over. What I really like about this side dish is that it:
- Is very easy and quick to prepare and put together, leaving you with plenty of time to catch up with your loved ones!
- Immediately elevates any meal.
- Is perfect for a vegan BBQ!
I mean… Can anyone ask for more?
Last Updated on May 11, 2022 by Goya
Grilled Asparagus with Lemon Vinaigrette
4-6
servings15
minutesEasy, 5-step grilled asparagus with lemon vinaigrette recipe, perfect for any summer BBQ!
Ingredients
- Lemon Vinaigrette
4 tbs good-quality extra-virgin olive oil
2 tbs fresh lemon juice
1 tsp lemon zest
1 small clove of garlic, finely crushed or chopped
1/2 tsp Dijon mustard
1 tsp sea salt (preferably, Maldon sea salt flakes)
1/2 tsp sugar
1/4 tsp ground or freshly cracked black pepper
- Asparagus & Toppings
250-300 g asparagus spears
2 tbs pine nuts
Rapeseed or vegetable oil, for grilling
Sea salt, for grilling
Freshly cracked black pepper
Lemon zest, finely grated
Directions
- Heat a small frying pan over low-medium heat. When hot, add the pine nuts to toast for 3-4 minutes, or until lightly browned. They burn very easily, so make sure to stir constantly and keep an eye on them. Pour into a small plate and set aside.
- In a small bowl, combine and whisk together all the vinaigrette ingredients. Set aside until ready to serve.
- Prepare the asparagus by getting rid of the tough ends, tossing them with some oil (vegetable oil if low heat or rapeseed oil if high heat), and lightly seasoning with salt. Grill the spears with the lid closed, until they are nicely charred, making sure to retain the crisp texture. This may take 5-10 minutes depending on your grill setting.
- Just before removing the asparagus from the grill, whisk the vinaigrette to recombine.
- Serve the asparagus (ideally) on a long, serving plate. Drizzle with vinaigrette and garnish with toasted pine nuts, lemon zest and some freshly cracked black pepper.
Notes
- Keep the asparagus in the fridge until you are ready to grill to prevent it from going limp.
- I use a small egg pan to toast pine nuts. It holds just enough pine nuts for the recipe and is easier to clean!
- I don’t normally use spoons to measure the lemon juice or the zest. Instead, I just use half a medium/large sized lemon, which gives you enough lemon juice and zest (using 3/4 for the sauce and 1/4 for the topping).
- Same for pepper, 1/4 tsp ground black pepper is more for guidance. Feel free to add as much or as little as you prefer. Follow your tastebuds 🙂
Well, there you go, our (and soon hopefully, your) favourite grilled asparagus with lemon vinaigrette recipe… Hope you enjoy this as much as we do! As always, don’t forget to let me know what you thought of it in the comments!
Lots of love,
GG
