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 Recipe
- 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.
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