Grilled Zucchini
Alexa Weibel
359 ratings with an average rating of 4 out of 5 stars
359
15 minutes, plus grill heating
Grilled Asparagus With Lemon Dressing
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½ to 2pounds large asparagus
- Olive oil as needed, about 2 tablespoons
- Salt and freshly ground black pepper to taste
- Juice of 3 lemons
- 2tablespoons minced shallots or scallions
- ¼cup minced fresh parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
119 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 5 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
- Step 2
To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
- Step 3
To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
- Step 4
Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.
Private Notes
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Cooking Notes
Leslie J
Easy and delicious. I used scallions, only a small splash of EVOO and added about a tablespoon of capers (didn't have parsley but was fine without) and dressed the asparagus lightly b/c I don't like my vegges drowned. Will do this one again.
JivingSeaCucumber
We loved this - served it with some grilled salmon and liked it enough to make it again the very next day. I used thin spears of asparagus, only peeled about a quarter of them, and didn't think peeling was at all worth the effort - it might be more important with the "large" asparagus called for.
Kathleen
Maybe I just need more practice grilling asparagus, but the stalks themselves were nothing to write home about (but since I'm generally a fan of grilled asparagus I think this was a me-problem requiring more practice). The dressing was great, though, and I've already used it in other recipes.
Karen
Nearly perfect for us! I made minor adjustments to the balance (we used Italian parsley which was a bit too strong) — but after adding some extra lemon and scallion it was ideal for the grilled asparagus and salmon! It truly felt like a gourmet super at home!
Anna
Simple and delicious! I used thyme instead of parsley and added some sunflower seeds for crunchiness, served with a seitan steak
Jack
Made this today, with Brown Sugar-Cured Salmon (NY Times Recipe). I had dry parsley, which I used, and scallions. Came out much to sharp and lemony. I tried adding Olive Oil, didn't make a whole lot of difference, so added some honey to taste, which was a great move. Used it for the asparagus AND for the Salmon, was a big hit! Wish I'd made more!
grandma carol
I followed the recipe exactly, used step 3 for grilling. Wonderful flavor. I will use this again & again.
Tonia
Delicious, but found the lemon sauce a bit harsh- added a total of 3 tablespoons olive oil and 1/4 teaspoon simple syrup (didn't taste sweet but mellowed it.) cooked the asparagus at super high heat on our gas grill for 4 minutes, rotating 1/2 way thru. Would absolutely make it again.
Jesse
Skip the parsley (here and everywhere). A hair tart but delicious
EJA
Didn’t have lemons, so used OJ and was delicious!
Steve Muni
The capers were an excellent addition. I used finely chopped scallions and some lime juice as well. It was an excellent accompaniment to the earthy taste of the pan grilled asparagus.
RachelC
I made this tonight without the parsley and it was delicious! Will definitely make it again
JivingSeaCucumber
We loved this - served it with some grilled salmon and liked it enough to make it again the very next day. I used thin spears of asparagus, only peeled about a quarter of them, and didn't think peeling was at all worth the effort - it might be more important with the "large" asparagus called for.
Tory
Quite good and a nice twist on grilled asparagus. I stuck with shallots, lemon, olive oil, salt and pepper. Yum
Lacey
Easy, fast and what a crowd pleaser! Everyone loved it. I used half lemon half lime, because that was all I had, red pepper flakes and Shabzi spice blend from La Boite (green chilies, cilantro and garlic). Added a nice kick!
Leslie J
Easy and delicious. I used scallions, only a small splash of EVOO and added about a tablespoon of capers (didn't have parsley but was fine without) and dressed the asparagus lightly b/c I don't like my vegges drowned. Will do this one again.
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