Easy Grilled Asparagus Recipe With Parmesan & Honey Mustard
Consider it your transition piece into grilling season
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In her new cookbook, Feast by Firelight, Emma Frisch, who runs glamping trips that even the most nature-adverse will love, gives a complete (and accessible) rundown on how to cook essentially anything outdoors. In doing so, she also proves that honey mustard isn't just a sauce reserved for chicken tender dipping: It works just as well on charred asparagus fresh off a grill. Even if you're just camping out in the haven of your patio, this side will carry you from the early days of spring right into full-on grilling season.
Add asparagus to your avocado toast, then use it to make panko-coated "fries".
Reprinted with permission from 'Feast by Firelight,' text and illustrations copyright © 2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- For the Honey Mustard Dressing
- ¼ cup Dijon mustard
- ¼ cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- ¼ teaspoon kosher salt
- 8 grinds of the pepper mill
- For the Asparagus
- 2 pounds asparagus
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 20 turns of the pepper mill
- ⅓ cup honey mustard dressing
- Parmesan wedge, for garnish
- Make the dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
- Make the asparagus: Fire the grill to medium-high heat and position the grill grate 2 to 4 inches above the coals.
- While the asparagus are still bundled, slice off about 2 inches from the fibrous bottoms.
- Rinse the asparagus, allowing a few water droplets to cling to the stalks, and transfer to a serving plate or baking sheet; the moisture will help them steam and cook over the fire. Add the olive oil and, using long tongs or your hands, toss the asparagus until evenly coated with the oil. Season with the salt and pepper.
- Place the asparagus on the grill grate over direct heat. Using long tongs, rotate the asparagus frequently and cook until tender and charred, 5 to 10 minutes. Be careful not to let any fall through the grate.
- Transfer the grilled asparagus to a serving plate, baking sheet, or campers' plates and drizzle with the dressing. Set out the Parmesan wedge with a vegetable peeler so campers can add thin shavings of cheese to their dish.
- Serve warm or cold. Store leftovers in an airtight container, chilled, for up to 4 days.
| Calories per Serving | 276 |
| Total Fat | 13.2 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 38.8 g |
| Dietary Fiber | 13.4 g |
| Total Sugars | 22.0 g |
| Sodium | 522.3 mg |
| Protein | 8.9 g |
