Grilled Asparagus & Spring Onions with Lemon Dressing
I love asparagus — our garden was king of overgrown, so my homegrown crop was a bit sparse this year. Farm share to the rescue! The CSA (community supported agriculture) from Miller Plant Farm is a great way to know we will have fresh fruits and veggies all summer, with a few surprise items to learn about too. I store my asparagus in a green bag until I’m ready to use it — nothing worse than finding rotten veggies when you’re ready to prepare them! Click the image to check them out!
For this recipe, thicker asparagus stocks won’t fall through the grill grates and they can char without becoming soft and stringy. Just to be safe, since my stalks were more slender, I used a grill basket for the asparagus and spring onions. I definitely didn’t want to lose any of the tasty goodness!
You can mix up the dressing ahead of time and keep it refrigerated until you’re ready to dress the veggies!
Ingredients for eight servings:
- 2 teaspoons of finely grated lemon zest
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of whole-grain or dijon
- 1/4 cup of olive oil plus a bit more
- kosher salt & freshly ground pepper
- 2 large bunches of asparagus
- 2 bunches spring onions, halve if large
Steps:
- Heat the grill to medium high.
- Combine the lemon zest, lemon juice and mustard and olive oil and whisk in a medium bowl
- Season dressing with salt and pepper
- Please asparagus & spring onions on a plate or rimmed baking sheet & lightly drizzle with olive oil
- Season with salt and pepper and toss to coat
- Grill, turning once until lately charred and crisp tender — about four minutes each side
- Serve drizzled with dressing.
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