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Grilled Asparagus Vinaigrette

For grilling, we prefer asparagus with thick stems, but the pencil-thin spears are perfectly acceptable.

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For grilling, we prefer asparagus with thick stems, but the pencil-thin spears are perfectly acceptable.

Servings
6

Ingredients

Vinaigrette

  • 2 cloves garlic, minced
  • 1 Tbs. chopped fresh basil
  • 2 Tbs. red wine or white wine vinegar
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 small head Boston or butter lettuce, separated into individual leaves
  • 1 to 1 1/4 lb. asparagus

Preparation

1. Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).

To make Vinaigrette:

2. Combine garlic, basil, vinegar, mustard, salt and pepper in bowl. Slowly pour in olive oil, whisking until oil is fully incorporated.

To make Salad:

3. Divide lettuce among four plates, or arrange on large platter.

4. Brush asparagus with vinaigrette. Grill, turning occasionally, until asparagus is tender and grill-marked, about 8 minutes.

5. Arrange asparagus on lettuce. Drizzle with remaining vinaigrette. Garnish with Parmesan, if using, and serve.

Nutrition Information

  • Calories 100
  • Carbohydrate Content 3 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 0 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 210 mg
  • Sugar Content 1 g