Grilled Asparagus


  • 1 Bunch Local Asparagus
  • 1 8 oz. container Caramelized shallot vinaigrette
  • Vegetable oil 
  • Salt & pepper


Heat grill to medium high heat.

Remove vinaigrette from the fridge and place in a bowl of warm water, this will gently warm the vinaigrette without heating it.

Prepare asparagus spears by grasping the bottom cut end with one hand and the top with the other. Bend gently as if snapping a  green bean in half. Asparagus spear should break where it needs to upon bending. Alternatively you can also trim the bottom of the bunch with a knife approximately 2 inches up  spears.  but with this method you will potentially waste some tender edible parts or leave some not as tender bottoms. Once trimmed, wash asparagus in cool water and gently dry with a paper towel or clean dish towel. Toss asparagus spears in a large bowl with a drizzle of vegetable  oil, being careful  not to add too much oil that  will smoke up on the grill. Sprinkle it with salt and pepper and place on a tray.

Asparagus cooks quickly on the grill!  especially the thin pencil size. Using tongs lay asparagus diagonally across vertical grill grates so you don’t lose any between the grates. Do as even a layer  as possible. So that each piece gets  some grill time. They may sizzle and smoke a bit, but if  you have any big flames coming up  “licking” the asparagus make  sure to move it to another section of the grill. This can cause  black soot to get on the vegetables and can make them taste bitter.

Cook for 1-2 minutes until browning nicely, but not burning. The tender tops can burn if you don’t watch carefully. Turn asparagus and cook for another 1-2 minutes and remove  from  grill. They should be tender and crisp at the same time. The cooking time will vary depending on the size of the asparagus.

Place asparagus on a serving platter. Take the warmed vinaigrette and shake the bottle well to re-combine as natural separation may occur. Drizzle a few spoonfuls of vinaigrette over the asparagus and serve. Goes great as an elevated  easter side or a weeknight dinner with grilled steaks, pork chops, chicken.