Grilled Asparagus with Creamy Raspberry and Dijon Vinaigrette
PREP TIME
15 min.
COOK TIME
5-8 min.
Serving Size
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.
Ingredients
- 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
Directions
| 1. | Preheat barbecue to medium-high heat (400°F/200°C). In a bowl, toss together asparagus, oil, salt and pepper. |
| 2. | 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. |
| 3. | Place asparagus on greased grill; close lid and grill, turning halfway, until tender-crisp and lightly charred, about 5 to 8 minutes. |
| 4. | 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
Tips
- Roll the lemon firmly with your hands to release the juice under the skin of the lemon. I
- f 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.
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