I rarely dress up asparagus; it has such a wonderful flavor that it feels silly to complicate it in any way. But as the first warm months carry on, cooks and farmers eagerly anticipating the next wave of crops begin to grow a little weary of asparagus. For this dish, I drizzle the grilled spears with a sauce that I made up one day when my wife was desperately hungry and the pickins were slim in the kitchen. We had olive oil, hot sauce, and a little grated Parmesan. I mixed them all together to make a dipping sauce for bread, and she loved it! It is now a staple in our house and plays equally well with just about anything.
Grilled Asparagus with Spicy Parmesan Sauce
(Makes 4 servings)
- Kosher salt
- 1 pound asparagus, tough stalks snapped off at base
- 2 ½ tablespoons extra-virgin olive oil
- 1 tablespoon milder hot sauce, such as Tapatío or Frank’s Red Hot
- 1 tablespoon grated Parmesan cheese
- Bring pot of water to boil and season it generously with salt.
- Add asparagus and cook for 1 minute, then drain.
- Coat asparagus with ½ tablespoon olive oil, cook spears on grill directly over coals of medium fire until they begin to char, about 4 minutes.
- Remove asparagus to platter.
- Mix remaining 2 tablespoons olive oil, hot sauce, and Parmesan and stir to combine.
- Pour sauce over asparagus and serve immediately.
Reprinted with permission from Where There’s Smoke: Simple, Sustainable, Delicious Grilling
© 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Katie Stoops
My young son, Hudson, knows a good thing when he tastes it, and grilled asparagus is his favorite finger food. This recipe is not only made with just five ingredients, it also cooks from start to finish in just 15 minutes. It can be served, if you like, with your favorite rice—long-grain or basmati.
Grilled Shrimp and Asparagus with Lemon-Shallot Vinaigrette
(Makes 4 servings)
- 1 lemon
- 2 tablespoons finely chopped shallots
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound medium-thin asparagus, woody ends trimmed
- 1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined
- ⅓ cup shaved Pecorino Romano cheese, optional
- Prepare an outdoor grill for medium-high cooking over direct heat.
- Grate zest from lemon into small bowl.
- Squeeze 2 tablespoons of juice from lemon and add to bowl.
- Add shallots and whisk together.
- Gradually whisk in 2 tablespoons of olive oil and season to taste with salt and pepper.
- Spread asparagus and shrimp on large rimmed baking sheet.
- Coat with remaining 2 tablespoons olive oil and season with salt and pepper.
- Transfer shrimp and asparagus to grill and cook, turning asparagus and shrimp occasionally, for about 4 minutes, or until shrimp are almost opaque throughout when pierced with tip of sharp knife and asparagus are crisp-tender.
- Remove from grill.
- In large bowl, toss asparagus with enough vinaigrette to coat.
- Season to taste with salt and pepper.
- Divide asparagus among four dinner plates and top with shrimp.
- Drizzle more vinaigrette over shrimp.
- Sprinkle Pecorino Romano cheese over shrimp, if desired, and serve hot.
Recipe reprinted from Curtis Stone’s What’s for Dinner? Delicious Recipes for a Busy Life
© 2013 Random House. Photo © Quentin Bacon