Grilled Asparagus with Creamy Raspberry and Dijon Vinaigrette

  • Prep Time
    15 min.
  • Cook Time
    5-8 min.
  • Servings
    4-6 servings

Asparagus is such a popular spring and summer side dish! Adding a creamy berry-based dressing is a perfect complement to the grilling of the asparagus.


2 lb (1 kg) asparagus, trimmed
1 Tbsp (30 mL) extra virgin olive oil
salt, to taste
pepper, to taste
10 sprigs fresh thyme, leaves pulled from stems
2 cloves of garlic, quartered
1 small shallot, quartered
1/4 cup (60 mL) buttermilk
1/4 cup (60 mL) whipping cream
1/4 cup (60 mL) raspberry vinegar
3 Tbsp (45 mL) liquid honey
2 Tbsp (30 mL) Dijon style mustard
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) grated lemon zest
1 cup (250 mL) fresh raspberries


Preheat barbecue to medium-high heat (400°F/200°C). In a bowl, toss together asparagus, oil, salt and pepper.

In a blender, combine thyme, garlic, shallot, buttermilk, whipping cream, vinegar, honey, mustard, lemon juice, and zest. Season with a pinch of salt and pepper. Puree dressing into a smooth consistency. Adjust seasoning if necessary. Cover and refrigerate until ready to serve.

Place asparagus on greased grill; close lid and grill, turning halfway, until tender-crisp and lightly charred, about 5 to 8 minutes.

To serve, place asparagus on a serving dish; drizzle with the raspberry dressing and top with fresh raspberries.


If cooking in oven: Roast the asparagus in 400°F (200°C) oven for 8 to 10 minutes or until tender, turning halfway through.

Recipe created by Chef Richard Julien


Roll the lemon firmly with your hands to release the juice under the skin of the lemon. If you do not have a zester, use the parmesan grater portion of a box grater to remove the yellow zest from the lemon.

Peel the ends of the asparagus with vegetable peeler if the asparagus is thick and woody.

For easier grilling, place asparagus in a grill basket or rectangular grill topper.