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This grilled asparagus recipe is transcendent. Whether you’re grilling over coals out on the deck in the middle of summer, or in a grill pan in the house in mid-January, this bright dish marries crispy, charred asparagus with creamy, lemony dressing and rich eggs with fresh chives. It’s all magic.
This is one of my favorite veggie recipes of the year. It’s based on a quite perfect Jacques Pepin recipe. And since there’s no way to improve on his genius, I’ll just say I wanted to introduce some grilling action to the recipe. So we marinate the fresh asparagus in a simple vinaigrette, then grill it, while we stir in a bit of mayonnaise to the marinade to create a creamy dressing to top our charred spears. Grate some hard boiled egg over the creamy green dish and top with fresh pepper and chives.
Yes. Amazing. Let’s do this thing.
What you’ll need to do to make this marinated grilled asparagus spears recipe:
- fresh asparagus
- extra virgin olive oil
- mayonnaise
- Dijon mustard
- lemon juice or red wine vinegar
- fresh chives
- kosher salt and black pepper
- hard boiled eggs
(exact measurements and instructions included in the printable recipe card below)
Step by step instructions for this impressive and easy side dish:
The first step to this dish is to wash asparagus well and trim the hardened ends. Combine olive oil, Dijon mustard, red wine vinegar or lemon juice, salt and pepper in a shallow dish and whisk thoroughly.
Place asparagus in the vinaigrette and toss to coat. Set aside to marinate the asparagus for 20 minutes.
In the meantime, boil 2 eggs for 8 minutes, until just short of hard boiled. Remove from the heat and drain. Once cooled, shell the eggs, rinse and use a fine grater to shred the eggs. Set aside.
Preheat your outdoor grill or grill pan to medium-high heat. When hot, gently move the marinated asparagus to the grill, allowing most of the vinaigrette to drip off in the dish before laying them on the grates. Reserve the marinade for service.
Grill asparagus for 3-4 minutes per side, or until the asparagus is nicely charred and cooked through, but still crisp. (If grilling thick asparagus spears, it may take 10-12 minutes total cook time.) While the asparagus is grilling, add 2 tablespoons of mayonnaise to the vinaigrette and whisk to combine. Taste and adjust seasoning. Set aside.
Once the asparagus is finished grilling, transfer to a serving platter. Drizzle the creamy vinaigrette over the grilled asparagus. Add the grated eggs over the grilled asparagus and dressing. Sprinkle with salt and pepper and top with diced chives. Serve warm or room temperature.
FAQ’s about this marinated grilled asparagus recipe:
It’s a great addition to your brunch buffet alongside dishes like smoked salmon quiche, gazpacho salad and honey lime fruit salad. And it’s the perfect addition to a summer meal of Argentine red shrimp.
Roast asparagus would be delicious in this recipe – it won’t achieve the same level of charring, but the tender spears will still be delicious under the creamy dressing and eggs. Roast at 425 F until crisp-tender and browned.
Fresh green beans would be lovely in this application, as would broccolini.
I haven’t used canned or frozen asparagus in this recipe. I fear that after you drain asparagus from it’s brine, the stalks would be so tender they would fall apart on the grill. If you follow the roasting directions above, it may work! Let me know if you try it.
To store, transfer to an airtight container and store in the refrigerator for up to 3 days.
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Print
Marinated Grilled Asparagus with Eggs & Creamy Vinaigrette
- Total Time: 25 minutes
- Yield: 4-6 1x
Ingredients
1 pound fresh asparagus
3 tablespoons extra virgin olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice or red wine vinegar
1 tablespoon fresh chives, finely diced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 eggs, hard boiled
Instructions
Wash and trim asparagus to remove the hardened ends. Combine olive oil, Dijon mustard, lemon juice, salt and pepper in a shallow dish and whisk thoroughly. Place asparagus in the vinaigrette and toss to coat. Set aside to marinate the asparagus for 20 minutes.
In the meantime, boil 2 eggs for 8 minutes, until just short of hard boiled. Remove from the heat drain. Once cooled, shell the eggs, rinse and set aside.
Preheat your outdoor grill or grill pan to medium high heat.
When hot, gently move the marinated asparagus to the grill, allowing most of the vinaigrette to drip off in the dish before laying them on the grates. Reserve the marinade for service.
Grill for 3-4 minutes per side, or until the asparagus is nicely charred and cooked through, but still crisp. While the asparagus is grilling, add 2 tablespoons of mayonnaise to the vinaigrette and whisk to combine. Taste and adjust seasoning. Set aside.
Once the asparagus is finished grilling, transfer to a serving platter. Drizzle the creamy vinaigrette over the grilled asparagus. Use a fine grater or microplane to grate the eggs over the grilled asparagus. Sprinkle with salt and pepper and top with diced chives. Serve warm or room temperature.
- Prep Time: 15
- Cook Time: 10
- Category: Easy Recipes
- Method: grill/ stove top
- Cuisine: American
Keywords: Grilled Asparagus, Marinated Asparagus Recipe, marinated grilled asparagus
Oh heck!, Topping grilled asparagus with grated HB eggs💃🏻💃🏻 Total genius move,