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plate of grilled asparagus covered in grated egg and creamy dressing

Marinated Grilled Asparagus with Eggs & Creamy Vinaigrette

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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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.


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