Equipment
Ingredients
Asparagus
- 500 g asparagus, woody ends trimmed
- 15 ml olive oil
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Lemon and Herb Dressing
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 10 g fresh parsley, finely chopped
- 1 garlic, minced or grated
- 5 g dijon mustard
- 1 g kosher salt
Nutrition (per serving)
Method
In a small mixing bowl, combine the extra virgin olive oil, lemon juice, lemon zest, finely chopped fresh parsley, minced garlic, Dijon mustard (if using), and salt. Whisk vigorously until the dressing is well combined and slightly emulsified. Set aside.
Place the trimmed asparagus on a baking sheet or serving platter. Drizzle with the olive oil, then sprinkle evenly with kosher salt and black pepper. Toss well with your hands or tongs to ensure every spear is evenly coated.
Heat a grill pan over medium-high heat (approximately 200°C/400°F) until hot. You should be able to feel strong radiant heat when holding your hand just above the surface.
Place the seasoned asparagus horizontally across the grates of the grill pan in a single layer. Grill for 4 to 6 minutes, using tongs to turn the spears occasionally, until they are tender-crisp and have visible char marks.
Immediately transfer the hot asparagus to a serving platter. Pour the prepared lemon-herb dressing evenly over the spears, tossing gently with tongs to combine while the asparagus is still hot.
Serve immediately. The dish can also be left to cool and served at room temperature.
Chef's Notes
- Choose asparagus spears of uniform thickness so they cook evenly on the grill pan.
- Applying the acidic dressing while the asparagus is still hot opens up the vegetable's cellular structure, allowing it to absorb the flavors much more effectively.
- If using very thick asparagus spears, you may want to blanch them in boiling water for 60 seconds and pat them completely dry before grilling to ensure the centers cook through without burning the exterior.
Storage
Refrigerator: 3 days — Best eaten fresh, as the acid from the lemon will discolor the asparagus over time.
Reheating: Reheat gently in a pan over medium heat, or serve chilled from the refrigerator.
