Green asparagus

Green asparagus

15 min
Welcome the warmth of summer with these delightful, grilled asparagus. Coated with an oil and sugar mixture, they get a delicious caramelised exterior while you still taste the classic tender and mild asparagus underneath. Serve with a cooling, refreshing crème fraiche dip with lime zest and salmon roe and experience summery flavours at their best. Simple, quick, and irresistible, it is the ideal addition to your summer barbecue or any festive occasion.
https://www.arlafoods.co.uk/recipes/green-asparagus/

Instructions

  • Snap off the bottom few centimetres of the asparagus.
  • Whisk together oil and muscovado sugar.
  • Brush the asparagus with the oil mixture, then briefly grill them on a preheated barbecue pan or non-stick pan, turning occasionally, until they just begin to brown.
Crème fraiche dip:
  • Mix crème fraiche with salmon roe, grated lime zest, salt, and pepper.
To serve:
  • Serve the asparagus warm or cold with the dip on the side.
Enjoy!
Tips

Choose the best asparagus to make sure you get the right texture and flavour. Look for fresh, bright green, firm, stalks and tightly closed tips. Choose a bundle with spears that are equal and even in thickness to make it easier to cook evenly.

Tips

Note that the thickness of your asparagus spears can affect the cooking time. Thin spears may need only a minute or two on each side, while thicker spears might take a bit longer. Keep a close eye on them to avoid overcooking.

FAQ: Questions about green asparagus

Do you feel ready to tackle this classic summer green? If you keep reading below, you will get to know more about it so you can make the best roasted asparagus for your summer get-together.

What is asparagus?
Asparagus is a vibrant green vegetable known for its long, slender spears. While green asparagus is most common, offering a vibrant hue and a slightly herbaceous taste, it also comes in white and purple varieties. It can be blanched, roasted, steamed, or enjoyed raw, and it has a tender texture and a subtly grassy, slightly sweet flavour.
Can you eat asparagus raw?
Yes, you can eat asparagus raw. It has a crisp texture and a slightly bitter taste, making it a refreshing addition to salads. Just make sure to wash it thoroughly before you add it to your dishes.
Can you freeze asparagus?
Yes, you can freeze asparagus. First, blanch it in boiling water for 2–3 minutes, then quickly cool it in ice water. Pat them dry before freezing to preserve the best texture and flavour. When ready to use the asparagus, prepare it directly from the freezer to maintain its quality and prevent it from going soggy. Since the asparagus is already blanched before freezing, it requires less cooking time to prepare it from frozen. It is ideal for sautéing, roasting, or adding to hot dishes.
When are asparagus in season?
Asparagus is typically in season during spring, from February to June, depending on where you are in the world. This is when it is at its freshest and most flavourful.
How to cut asparagus?
To cut asparagus, hold a spear at both ends and bend it until it snaps. It naturally breaks where the tender part starts and the tough part ends. Discard the tough bottom. After snapping off the ends, you can keep it as it is or cut it into smaller pieces or rough slices for a salad.
What to eat with asparagus?
Asparagus is an all-around vegetable, so you can pair it with almost anything! Serve it with grilled beef, chicken, salmon, or prawns, poached eggs, pasta salads, potato salads, roasted potatoes, or other types of roasted vegetables like portobello mushrooms, bell peppers, or big, ripe tomatoes. As for complementary flavours, sprinkle the asparagus with flakes of Parmesan cheese, drizzle with lemon juice, pour over hollandaise sauce, wrap in salty bacon, or garnish with fresh rosemary, thyme, dill, basil, or parsley.

Ingredients

Fresh green asparagus
1 bundle
Rapeseed oil
3 tbsp
Muscovado sugar
½ tsp
Crème fraiche dip:
Creme fraiche
150 ml
Salmon roe (about 100 g)
1 jar
Lime zest, finely grated (unsprayed)
1 tsp
Coarse salt
½ tsp
Freshly ground pepper

Enjoy summer with crisp green asparagus

The best time to eat asparagus is when they are fresh and in season. So, get your bundle of the beloved green spears, and celebrate the vibrant green vegetable with our delicious grilled asparagus recipe with a refreshing crème fraiche dip on the side. It is as easy as it is delicious, and in almost no time, you have the perfect snack, side dish, or appetiser for your weekend barbecue or festive summer party.

Roasted asparagus coated in oil and sugar

Add a deep, rich flavour by coating the asparagus in an oil and sugar mixture. Muscovado sugar brings a deep, complex sweetness that beautifully caramelises under the heat, contrasting the asparagus’ natural bitterness. The rapeseed oil, with its subtle flavour and high smoke point, ensures the asparagus roasts evenly, creating a slightly crisp exterior while preventing the asparagus from drying out. The result is a rich, nuanced flavour as well as a beautiful, charred appearance and slightly crunchy texture.

A cooling dip with salmon roe

Add a cooling sensation to your grilled asparagus with this salmon roe and crème fraiche dip. Salmon roe has a bright, briny flavour with a subtle oceanic saltiness that contrasts beautifully with the smoky, caramelised sweetness of the asparagus. Its small ‘pearls’ add a delightful texture that is delicious together with the tender, slightly crispy asparagus.

Crème fraiche brings a tangy flavour and a smooth richness to balance it all, softening the intensity of the salmon roe and the charred elements of the asparagus. The mild acidity balances the smokiness and sweetness, while the lime zest adds a fresh tang. Combined, the salmon roe and crème fraiche make a decadent and well-rounded dip that is great for dipping or serving on the side.

Serve as a delicious appetiser, side, or snack

Celebrate summer’s bounty with these grilled asparagus. Serve them with the dip on the side as an easy and delicious appetiser or snack for your summer get-together or party. You can also use the tender green spears as a side dish for your favourite summer recipes. Grilled to perfection with caramelised sugar, they make for a wonderful treat full of flavour, transforming any meal, snack, or appetiser into something special. Enjoy them either warm or cold, dipping them directly into the dip as a snack.

Grilled asparagus goes well with plenty of other dishes, and we have just the recipes for you. Pair it as a side to rosemary-toasted potatoes, oven-roasted vegetables, or Hasselback potatoes alongside some meat for a smoky touch.

Ideas for varying the recipe

Are you hosting a barbecue party? Making a quick summer night dish for yourself? Or are you serving this asparagus for a light lunch with a few other sides? You can vary the recipe to fit the purpose perfectly, for example, changing how you prepare the asparagus. Blanched or steamed, asparagus is very quick and easy and gives you a deliciously tender result. Serve the blanched or steamed greens with the salmon roe crème fraiche dip and drizzle with lemon juice or sprinkle with freshly grated lemon zest.

Lean into the summer barbecue theme, serving it with a grilled lemon or grilling it with garlic to add a pungent flavour. After barbecuing, you can sprinkle the asparagus with fresh herbs such as rosemary, thyme, dill, basil, or parsley, and you can even mirror this herbal flavour in the dip, adding a small handful of chopped fresh herbs.

Before barbecuing, wrap individual asparagus spears in prosciutto or bacon before grilling. The salty, crispy prosciutto or bacon contrasts nicely with the tender asparagus. For a different flavour, sprinkle the asparagus with a dash of spice mixtures such as za'atar, chilli flakes, or smoked paprika before barbecuing, for example, mixing it into the oil and sugar mixture. This can introduce a warm, smoky, or spicy dimension, and you can add a pinch of your chosen spice to the dip, too.

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