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 Marinated Grilled Asparagus is the perfect dish. It pairs crispy, charred asparagus with creamy, lemony dressing, rich eggs with fresh chives. It's all magic.
This is one of my favorite veggie recipes of the year! Based on a classic Jacques Pepin recipe, with a few tweaks to accommodate my love of grilling.
We marinate the fresh asparagus in a simple vinaigrette, then grill it. In a genius twist we stir in a bit of mayonnaise to the marinade to create a creamy dressing to top our charred spears. Grate warm hard-boiled egg over the dish and top with fresh pepper and chives.
Let's do this!
What you'll need to do to make this recipe:
Before we get to the step by step instructions, a few notes about ingredients:
Asparagus: substitute fresh green beans or even broccolini for the asparagus. Once you taste that magic sauce, you'll pour it over every green veggie you can find!
Vinegar: the recipe calls for red wine vinegar in the marinade. Substitute fresh lemon juice or your favorite dressing vinegar. Avoid distilled white vinegar, as it will be too aggressive.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions for this easy side dish:
1. Clean and prep asparagus
Wash asparagus spears 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.
2. Prep boiled eggs
In the meantime, boil 2 eggs for 8 minutes, until just short of hard boiled. Remove from the heat and drain. Once cooled enough to handle, shell the eggs, rinse and use a fine grater to shred the eggs. Set aside.
3. Grill asparagus
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.)
4. Make creamy vinaigrette
While the asparagus is grilling, add 2 tablespoons of mayonnaise to the vinaigrette and whisk to combine. Taste and adjust seasoning.
Once the asparagus is finished grilling, transfer to a serving platter. Drizzle the creamy vinaigrette over the grilled asparagus.
5. Garnish and serve
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.
Looking for more delicious side dish recipes?
FAQ's about this 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 425F 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 oven-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.
Marinated Grilled Asparagus with Eggs & Creamy Vinaigrette
- Total Time: 25 minutes
- Yield: 4-6
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
½ teaspoon sea salt
¼ 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 micro-plane to grate the eggs over the grilled asparagus. Sprinkle with salt and pepper and top with diced chives. Serve warm or room temperature.
Notes
If grilling thick asparagus spears, it may take 10-12 minutes total cook time.
Substitute fresh whole green beans or broccolini for the asparagus in this recipe, if needed.
- Prep Time: 15
- Cook Time: 10
- Category: Easy Recipes
- Method: grill/ stove top
- Cuisine: American
christina toth
Oh heck!, Topping grilled asparagus with grated HB eggs💃🏻💃🏻 Total genius move,