Grilled White Asparagus Salad Recipes

Grilled White Asparagus Salad, Seattle Style

After talking with a friend of mine from Seattle, WA, he handed over this recipe. Since I love to grill, I thought I’d give it a try and OH MY GOODNESS!! TIP: If using a charcoal grill, let burn until coals are covered with white ash. If using a gas grill, preheat on high.

Ingredients:

• 4 tablespoons extra-virgin olive oil, divided

• 2 pounds asparagus, trimmed and cleaned

• ½ teaspoon sea salt, divided

• 2 tablespoons whole grain mustard

• 2 tablespoons honey

• 2 teaspoons white wine vinegar

• 6 ounces curly endive

• Pecorino Romano cheese shavings for garnish

• Freshly ground black pepper
  

Directions:

Rub 2 tablespoons olive oil onto the asparagus spears. Get grill nice and hot then place asparagus on rack. Cover and cook about 3 to 4 minutes on each side, depending on the thickness of the spears, or until just tender. Season with about ¼ teaspoon salt.

Remove from grill, cool, cover and refrigerate until ready to serve. Put mustard, honey, vinegar and 2 tablespoons oil in a small bowl and whisk until smooth. Cover and refrigerate. Remove heavy stems from endive and rinse. Pat dry with paper towels and tear leaves into pieces. Wrap in paper towels and refrigerate. When ready to serve, divide endive among plates and top with asparagus and Romano shavings. Drizzle dressing over salads and sprinkle each with a little salt and pepper.

Grilled White Asparagus Salad, Beach Style

This recipe is simple, quick to make and most importantly delicious! It’s the perfect side dish for ANY main course, or you could make IT the main course. TIP: If using a charcoal grill, let burn until coals are covered with white ash. If using a gas grill, preheat on high.

Ingredients:

• 1/2 cup seeded tomatoes, finely sliced .

• 1 garlic clove, minced .

• 1/3 cup extra-virgin olive oil .

• 1 (12 oz) jar white asparagus, drained .

• 2 tbsp white wine vinegar .

• 1 tsp fresh tarragon, sliced .

• 1 head of lettuce leaves
  

Directions:

Get your grill hot and place the asparagus in the center. Cover and let cook approx. 3-4 minutes on each side. Meanwhile, in small bowl, garlic, oil, mix the tarragon, tomatoes, & vinegar. To serve, place the lettuce leaves on individual serving plates. Remove the spears from the grill and arrange 4-6 asparagus spears on the lettuce leaves. Spoon about 3 Tbsp of the vinaigrette over the asparagus on each plate. Mmmmm….enjoy!