Photo by Peden & Munk
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
Recipe information
Yield
Serves 8
Ingredients
1 teaspoon finely grated lemon zest
1 teaspoon finely grated Meyer lemon zest
1 tablespoon fresh lemon juice
1 tablespoon fresh Meyer lemon juice
1 tablespoon whole grain mustard
1/4 cup olive oil, plus more
Kosher salt, freshly ground pepper
2 large bunches thick asparagus, trimmed
2 bunches spring onions, halved if large
Preparation
Step 1
Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
Step 2
Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 50
Recipe notes
Back to topSee Related Recipes and Cooking Tips
91 Spring Grilling Recipes We Love
These recipes will bring you back to the glory of the grill this spring.
