Peden & Munk
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
Recipe information
Yield
8 Servings
Ingredients
1
teaspoon finely grated lemon zest
1
teaspoon finely grated Meyer lemon zest
1
tablespoon fresh lemon juice
1
tablespoon fresh Meyer lemon juice
1
tablespoon whole grain mustard
¼
cup olive oil, plus more
Kosher salt, freshly ground pepper
2
large bunches thick asparagus, trimmed
2
bunches spring onions, halved if large
Preparation
Step 1
Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don’t have Meyer lemons, use regular lemons in their place).
Step 2
Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 50