Grilled asparagus is such a fantastic base for all sorts of sauces and toppings! Just think about this zesty, lemony one with seeds—so refreshing!
The thick spears really shine when they hit that sweet spot between crisp and tender, so make sure to pull them off the BBQ before they start to get all limp and sad.
The Components
- Serves 4
The vinaigrette
- 4 tablespoons of extra virgin olive oil
- 1 teaspoon of finely grated lemon zest.
- Just squeeze an extra virgin olive oil and some fresh juice!
- 5g of finely grated lemon zest from sea salt!
- 1 tsp Dijon mustard
- 1/2 teaspoon of ground black pepper
- 28 thick asparagus spears weighing around 680g
- Extra virgin olive oil
- Mix up sea salt and a dash of ground black pepper!
- Finely grated lemon zest
The Method
- Grab a bowl and whisk together all the vinaigrette ingredients until they’re nicely blended. Set it aside for now until you’re ready to dig in!
- Take each asparagus spear one by one, hold the end, and give it a gentle bend until it snaps at its natural breaking point, which is typically around two-thirds down the stalk. Just go ahead and toss out the tough ends!
- Get the BBQ ready for some direct cooking at a comfortable medium heat, around 180° to 230°C.
- Pour 300 ml of water into the wok. On the BBQ, get your wok and steamer nice and warm until you see the water starting to simmer away. Give the asparagus a quick steam for about 2-3 minutes until they’re crisp and tender.
- To add a nice char, flash the asparagus on the grill for about 30 seconds on each side.
- Toast those seeds quickly in a small metal pan—just a few minutes will do the trick!
- Place the asparagus on a lovely, warm platter.
- Whisk the vinaigrette thoroughly to ensure that it is well-combined, and then drizzle it over the asparagus. Incorporate a small amount of lemon zest and seed for a burst of flavor.