Grilled Asparagus with Lemon Vinaigrette
Source/Author: Mary
Perfect as a side dish for spring and summer meals. Great with grilled fish, chicken, or as part of a Mediterranean spread.
Ingredients:
| • salt | 3/4 teaspoon |
| • Dijon mustard | 1/2 teaspoon |
| • ground black pepper | 1/4 teaspoon |
| • olive oil | 1 tablespoon |
| • extra-virgin olive oil | 1/4 cup |
| • pine nuts | 1/4 cup |
| • fresh lemon juice | 2 tablespoons |
| • honey | 1/4 teaspoon |
| • finely grated lemon zest | 1 teaspoon |
| • garlic clove | 1 |
| • fresh asparagus | 1 bunch (about 1 lb) |
VINAIGRETTE
1. Peel and mince the garlic clove (or push through a press).
2. In a small bowl or jar, whisk together lemon juice (2 tablespoons), lemon zest, mustard (1/2 teaspoon), and honey (1/4 teaspoon). Slowly drizzle in the extra-virgin olive oil (1/4 cup) while whisking until emulsified. Season with salt and pepper. Set aside until ready to serve.
PINE NUTS
3. Place pine nuts in a dry skillet (no oil) over medium-low heat. Spread in a single layer for even toasting. Stir or shake the pan frequently for 3–5 minutes. Watch closely — pine nuts burn fast! Remove from heat once golden and fragrant. Transfer immediately to a plate to cool (they’ll keep cooking if left in the pan).
GRILL
4. Trim the ends of asparagus spears (usually about two-thirds of the way down the stalk).
5. Toss the trimmed asparagus with olive oil, salt, and pepper until evenly coated.
6. Place asparagus on the hot grill and cook for 4–6 minutes, turning occasionally, until tender and lightly charred.
ASSEMBLE
7. Transfer grilled asparagus to a platter. Drizzle with lemon vinaigrette just before serving. Top with roasted pine nuts.
