A bright, herbaceous vinaigrette of sweet mint is paired with tender stalks of grilled asparagus.–Bobby Flay
LC A Very Versatile Vinaigrette Note
A splash of this sweetly tart vinaigrette speckled with fresh mint works stupendously with so much more than just asparagus. So go on, dribble this diva of a summer dressing over any vegetable you’ve pulled from the grill. Zucchini. Summer squash. Bell peppers. Eggplant. Corn on the cob. C’mon and tell us more….
Grilled Asparagus with Sweet Mint Dressing
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 1/4 cup loosely packed mint leaves, finely chopped, plus more for garnish
- 1/2 cup unseasoned rice vinegar (or substitute Champagne vinegar)
- 1/4 cup clover honey
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup plus 2 tablespoons mild olive oil
- 1 to 2 bunches asparagus spears, tough ends snapped off or trimmed
- 1. Heat your grill on high or place a grill pan over medium-high heat.
- 2. Combine the mint, rice vinegar, and honey in a bowl and season with salt and pepper. Whisk in 1/3 cup oil until emulsified.
- 3. Place the asparagus on a rimmed baking sheet and brush with the remaining 2 tablespoons oil and season with salt and pepper. Transfer the spears to the grill rack or grill pan and cook, turning as necessary, just until tender, about 2 minutes for super skinny spears and up to 12 minutes for fat spears. (If grilling the spears, you’ll want to help ensure the skinny little stalks don’t slip through the grill rack by using a grilling basket or, lacking that, fastening several spears together into “rafts” by sticking them through with wooden toothpicks or skewers, one just below the tips and another toward the bottom of the spears.)
- 4. Transfer the asparagus to a platter and drizzle with the mint dressing. Tear some mint leaves over the top. Serve warm or at room temperature.
Recipe Testers Reviews
Give me an excuse to fire up the grill and I’ll take it! This is such a lovely spring dish, and it uses two of my absolute favorite signs of warmer weather: asparagus and fresh mint. It couldn’t come together more quickly. I grilled the spears on a gas grill for roughly 7 to 8 minutes total, until they had some nice grill marks all around. I personally felt the dressing was a little on the sweet side (granted, it is a “sweet mint dressing.”) Next time I’ll cut back on the honey a tad. I will certainly make this dish again.
This recipe couldn’t have been easier to follow. The gently sweet, and mildly minty dressing didn’t take anything away from the wonderful in-season asparagus, even after it cooled to room temperature. You will have a bit of the dressing left over. You can drizzle it on other grilled veggies, marinate chicken with it, or brush it on grilled shrimp.
We very much liked the flavor of the grilled asparagus with the sweetness of the honey and the fresh mint in the vinaigrette. Grilling time will definitely vary based on the thickness of the asparagus spears. A half minute per side worked perfectly for my medium-thick spears. There is more than enough dressing for this dish. I used the rest of the vinaigrette on a mixed salad the next day and my guests loved it!
This is a wonderful summer recipe–easy and tasty. I have grilled asparagus before, and I usually top it with a little olive oil, but the mint dressing really made it special. I had thick asparagus, so the 1 1/2 minutes per side was not enough. The sweet dressing didn’t overpower the asparagus, although personally, I would have liked it to be a little less sweet—maybe with champagne vinegar instead of the rice vinegar and with some lemon zest. Although my testers loved it just the way it was.
This is a nice change from having just butter and lemon on your asparagus. I used thin stalks of asparagus (the thicker stalks tend to be really fibrous) so the minute and a half on each side was plenty for it to be crisp tender. I think if I had used thicker stalks, it would have taken closer to 2 minutes per side. If you have extra dressing, you can do what I’m going to do next time, and that is use the extra on lamb chops. I also preferred it when the dressing and the asparagus were the same temperature, they seemed to marry better.
The smoky, slightly charred taste of the grilled asparagus against the sweet, tangy coolness of the mint dressing is wonderful. The most time-consuming part of this recipe is the prep time needed to make the dressing for the asparagus, so make sure this is tended to before your asparagus goes anywhere near your grill. It took a very long time to whisk together the dressing to the point that it was emulsified and would stay that way. In fact, I ended up using my immersion blender to finish the job. Once the dressing was done, I set it aside and began grilling my asparagus. My asparagus stalks were about 3/4 of an inch thick so I peeled them before brushing the stalks with oil and sprinkling them with salt and pepper. I grilled them for about 5 minutes on each side as I like them with a little color from the grill.
Tastewise, this is fabulous, bright, and springlike. With a family that loves asparagus, I had to keep the fist fights at bay. The preparation of trimming and washing the asparagus only took a few minutes. The stalks I had were on the thicker side, so I had to grill them for about 3 minutes a side, around 12 minutes total. This side dish took a total of 20 minutes start to finish, including making the dressing. Now to the dressing, the family loved it as much as the asparagus. It was fresh, light, and totally delightful. It was so good everyone started thinking of other vegetables we could grill that would go with this. Even when asparagus season is over, I will continue to make this dressing.
This recipe looked so simple and delicious–the best kind of asparagus recipe. I knew it would be popular, and I was right. Good thing I purchased 2 bunches of asparagus (approx. 36 spears)! I used a grill pan and cranked it on high heat. I snapped the ends off of the asparagus and peeled the fatter ones to about halfway up the stalks. I put the spears in a Pyrex dish and drizzled them with 2 tablespoons of oil, sprinkled on a little salt and pepper, then tossed to coat. Once on the sizzling grill pan, the fattest spears took about 4 minutes total to cook; the skinny guys about a minute. 3 full branches of mint yielded 1/4 cup of leaves, loosely packed. I chiffonaded another branch for garnish. The light, sweet dressing takes only a minute to whisk together. I used 1/3 cup for my 2 bunches of asparagus, which, in my family is maybe 4 servings—or less. The entire process took less than 30 minutes. Delish.
Very easy, fresh tasting veggie side. Perfect for summer entertaining. I actually grilled some zucchini and spring onions as well and tossed them with the same dressing. Delish! I had fairly thin asparagus, maybe like a fingers width, and they needed about 4 minutes total grilling time. If you’re serving more than one side, it’s good for 4 servings. As a single side, I would say it yields 2 to 3 servings.