Grilled asparagus is a simple, tasty and healthy dish that can be cooked in 15 minutes. This recipe with a spicy Italian salsa verde Topping tastes wonderfully fresh and gives you the opportunity to enjoy the seasonal vegetables in a wonderful new way.
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What is Salsa Verde?
Salsa Verde is an Italian green herb sauce that is very similar to pesto. But don’t confuse it with the spicy Mexican sauce, which is also called salsa verde. The Italian Salsa Verde uses parsley as its base. And traditionally there are also anchovies, salty capers, lemon juice, olive oil, garlic and vinegar. You have to chop the ingredients very small or even with one Pestle in the mortar Chop it up so that you get a thick sauce.
The salsa verde in this recipe is made with a mixture of herbs (parsley, tarragon and mint). I added capers (in brine) and roasted walnuts for a little extra crunch. You can use the delicious herbal sauce in an infinite number of dishes because it is very versatile. It goes with practically everything from vegetables to meat to fish.
Get the most delicious flavors with the LeMax table grill
I am a big asparagus fan. And in all variations. But grilled asparagus is clearly at the top of my list. Because when you grill the pole vegetables, the aroma really unfolds and there is also a slightly smoky taste in combination with a crispy, delicate texture. And that’s why I have my electric for this recipe too LeMax Tischgrill successfully tested again. With its glass ceramic surface, the LeMax from ELAG can be used both outside and in the apartment all year round. In addition, you have enough space for all the grilled food on the large area. So get to the grill!
This is how the asparagus is prepared for grilling
First you have to cut off the woody ends (approx. 2cm). You can do this simply by bending the ends at the break point with your hand. But when it’s asparagus season, the asparagus is usually so fresh that you can do it with a knife. And with very fresh top quality, the ends can even stay on. The knife will be very easy to use on fresh asparagus and will go through the asparagus like cold butter. If the resistance is too great, then you set the knife a bit higher until it just goes into the asparagus.
Tips for grilled asparagus
As simple as possible. Cooking the asparagus on the grill is the easiest way to prepare it. If you use the LeMax, I recommend that you coat the grill surface with a little oil before placing it on the preheated grill. If you use a traditional gas or charcoal grill, you can coat the asparagus with a little oil beforehand.
With a Kitchen tongs Turn the asparagus on the grill to get nice grill marks. With kitchen tongs you can turn the bars very easily in contrast to a fork or a spatula. In this way, the asparagus is also carefully handled and protected so that the heads do not break off.
Grilling is quick! Depending on the thickness of the asparagus stalks, they have to be grilled on a medium to high level for between 6-10 minutes. If you have thick bars then you should also plan 10 minutes. In that time you can then prepare other side dishes.
Do you want more asparagus recipes?
Then try one of these delicious recipes?
Grilled asparagus with Italian salsa verde & king prawns
A simple grill recipe for grilled asparagus with Italian salsa verde & king prawns. The herb sauce and king prawns refine this quick and healthy dish.
For the grill:
-
600
g
Green asparagus
the ends cut off -
6
King prawns,
peeled and deveined - A splash of extra virgin olive oil
- Heat-resistant oil for the grill
For the Italian Salsa Verde:
-
30
g
Walnuts,
lightly toasted and finely chopped -
1
Large clove of garlic,
crushed -
2
THE
Estragon,
chopped up -
2
THE
Mint leaves,
chopped up -
1
Small bunch of flat-leaf parsley,
very finely chopped -
2
THE
Capers,
in brine, poured off the liquid -
90
ml
Extra virgin olive oil
(6 EL) -
Lemon peel
(grated from 1 organic lemon) - Lemon juice squeezed from 1/2 lemon
-
Sea salt and freshly ground black pepper,
to taste
To garnish:
-
A handful of cherry tomatoes
chopped up
-
Put the king prawns in a bowl with a little olive oil and turn in it (if you want you can also add some crushed garlic and / or chili flakes). Put aside.
-
Put the ingredients (walnuts, garlic, fresh herbs, capers, olive oil, lemon peel and lemon juice) in a small bowl and season with salt and pepper. Mix well and set aside.
-
Preheat the grill to medium to high level (level 8 for 5 minutes on the LeMax).
-
Brush the grill surface with heat-resistant oil and place the asparagus on the grill. Grill until it starts to brown (5 minutes). Turn the bars over and continue grilling until they are soft but still firm to the bite (approx. 5 minutes). The grilling time can vary depending on the thickness of the bars.
-
After turning the asparagus stalks, place the king prawns on the grill. Turn over after 2 minutes and continue to grill until they turn pink (another 2-4 minutes depending on the size of the shrimp).
-
Arrange the asparagus and prawns on a platter and spread the salsa verde on top. Garnish with the finely chopped tomatoes. Serve and add the remaining salsa verde.
-
Enjoy!
- All ingredients in Salsa Verde should be super small and finely chopped by hand. Then the sauce tastes best and gets the right texture. You can also prepare them 2 hours in advance. In fact, that’s good for the flavors to combine. You can always use the leftover sauce with a squeeze of lemon.
- Italian salsa verde can also be served well on other roasted vegetables and even on potatoes, pizza or pasta. Or you can try them with grilled lamb or grilled fish.
- You can also use a mixture of other fresh herbs for the salsa verde. Try a small bunch of flat-leaf parsley and a mixture of delicate herbs such as tarragon, chervil, thyme, dill and marjoram.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Have you tried this recipe?
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