Grilled asparagus

• Cooking time 40 min
Grilled asparagus

The grill is hot, the table is set, and everyone is gathered for a feast with grilled asparagus as the star. Smoky, tender asparagus meet the bright flavours of sunflower seed pesto and a creamy cheese sabayon. This recipe is ideal for barbecues or gatherings with loved ones.

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Ingredients

Asparagus

Fresh green asparagus
16
Butter
50 g
Flaky salt

Sunflower seed pesto

Fresh dill
1 pot
Leaf parsley
50 g
Small garlic clove
1
Rapeseed oil
100 ml
Sunflower seeds, roasted
50 g
Sherry vinegar
1 tsp
Salt
1 tsp
Black pepper, freshly ground

Cheese sabayon

Butter
200 g
Aged Havarti hard cheese
100 g
Egg yolks
3
Eggs
2
Lemons juice
50 ml
Salt

Instructions

Asparagus

  • Bring a large saucepan of salted water to a boil.
  • Prepare ice water to cool down the asparagus.
  • Cut and peel the asparagus.
  • Blanch the asparagus in batches for 30 seconds. This ensures they are salted and ready for quick grilling.
  • Place the asparagus in ice water immediately to stop the cooking process.
  • Once cooled, remove from the ice water and pat dry with kitchen paper.

Sunflower seed pesto

  • Roughly chop the dill and parsley, saving some for garnish.
  • Peel and crush the garlic.
  • Blend herbs, garlic, and rapeseed oil to create a smooth oil.
  • Add sunflower seeds and blend lightly, leaving some texture.
  • Season with vinegar, salt, and freshly ground black pepper.

Cheese sabayon

  • Melt butter in a saucepan.
  • Grate the Havarti cheese finely.
  • Whisk egg yolks, eggs, and lemon juice in a stainless-steel bowl or saucepan.
  • Place the bowl over a water bath and whisk vigorously until the mixture thickens and the eggs reach 60 °C.
  • Gradually add the melted butter, whisking continuously.
  • Add the cheese and whisk until fully melted. Season to taste with salt and more lemon juice, if needed.
  • Keep the sabayon warm over a water bath until serving.

To serve

  • Make sure you have proper embers on the grill.
  • Melt 50 g butter in a pan and brush the asparagus thoroughly.
  • Grill the asparagus for 1 minute on one side, then turn and grill for another minute.
  • Sprinkle the grilled asparagus with flaky salt.
  • Arrange the pesto at the bottom of a serving dish, then top with the grilled asparagus.
  • Spoon the warm cheese sabayon over the asparagus and garnish with the remaining herbs.
  • Serve immediately.
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Enjoy!

Selecting the ideal asparagus

Choose medium-sized asparagus stalks for the best grilling results. These stalks are great at holding their shape on the grill, guaranteeing a balanced char without burning or breaking. Thicker stalks tend to risk having a woody texture, so make sure to steer clear of those.

Trimming asparagus with ease

Trim the woody ends of the asparagus by bending each spear near the base until it snaps naturally at the tender section. If you prefer a cleaner, uniform appearance, gather a few spears. Bend and snap them all, and then line them up. You can adjust all the stalks to the same length as the shortest one and then trim the ends with a sharp knife.

Preheat your grill

Preheat your grill to 200 °C before cooking. The temperature of a grill is more uneven than an oven, so before you start grilling the asparagus, you need to make sure it has reached the right temperature. Keep an eye on it occasionally to keep the embers going.

Make a beautiful presentation

Spread a layer of sunflower seed pesto at the base, then carefully layer the asparagus on top in a line or fan shape. Finish with a generous spoonful of cheese sabayon draped over the asparagus, and garnish with freshly chopped herbs like dill or parsley. These thoughtful details give you a stunning contrast in colours, while adding a sense of elegance to a simple meal.

FAQ: Questions about grilled asparagus

Our recipe for grilled asparagus teaches you everything you need to know about cooking them. Here, we answer common questions to help you prepare the recipe to perfection.

How long should I grill asparagus?

In general, you should grill asparagus for 6–10 minutes on medium heat. Medium stalks generally take 8–10 minutes, while thinner or thicker ones might require slightly less or more time. Their cooking time may also vary depending on the temperature of the grill, so it is always a good idea to keep an eye on them. The spears should retain their green colour and become tender and crisp. A light char indicates they are ready to serve.

How do I prevent asparagus from falling through the grill?

Use a slotted grill pan to prevent asparagus from slipping through the grates. This tool allows you to cook the veggies evenly, while keeping them intact. It helps all of your asparagus stay in place and grill evenly, giving you excellent results every time.

How should I store leftover grilled asparagus?

Store grilled asparagus in an airtight container or sealed zip-top bag in the fridge, where it will stay fresh for 3–5 days. To reheat, use a microwave or place it back on the grill for a crisp finish. It can also be served at room temperature or warmed briefly to enjoy as part of another meal.

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Enjoy our perfect grilled asparagus

Grilled asparagus capture the essence of an open-air meal, combining smoky aromas and a tender bite for you to enjoy with friends and family. With fresh asparagus spears, olive oil, salt, and a warm grill, you can create a flavourful side that embodies the joy of outdoor cooking.

Explore more ways to enjoy asparagus with our creamy pasta with green asparagus, buttery asparagus toast, and bacon-wrapped asparagus. Each recipe gives you new ways to enjoy this delicious seasonal favourite.

Homemade sunflower seed pesto on the side

Homemade sunflower seed pesto brings a fresh touch to grilled asparagus. This rustic blend of dill, parsley, roasted sunflower seeds, and sherry vinegar has a slightly grainy texture that complements the charred asparagus perfectly. The earthy flavour of the seeds goes hand-in-hand with the zesty vinegar and fresh herbs. It offers a wonderful balance of flavours, creating a sauce that feels hearty and light at the same time.

Drizzle the pesto over the asparagus or serve it as a dipping sauce to add a refreshing summer note. Finished with a sprinkle of fresh herbs, this combination makes for an excellent do-it-yourself pesto.

Cheese sabayon for rich, creamy goodness

Adding cheese sabayon to the grilled asparagus gives the simple dish a luxurious finish. This sauce is for cheese lovers, offering a cheesy spin on the Italian dessert zabaglione. Our version presents an indulgent contrast to the grilled spears and the grainy texture of the sunflower seed pesto.

Made with aged Havarti, the sabayon delivers bold, savoury depth that complements the fresh and nutty elements of the dish. Its velvety consistency coats the asparagus in a layer of irresistible creaminess. Serve this simple meal whenever you crave a colourful meal and enjoy the grassy greens and sunny yellows.

Match with delicious main dishes

Grilled asparagus is an excellent side dish you can pair up with many different mains. Serve them alongside smoked mashed potatoes, mustard glazed pork tenderloin, or a surf-and-turf favourite like grilled steak and prawns. These combinations complement the smoky notes of the asparagus while introducing rich flavours to create a well-rounded meal.

This recipe also shines alongside dishes like grilled salmon with mango salsa, flank steak with sautéed mushrooms, or buttery corn on the cob. Pick your favourite as part of a casual barbecue and enjoy a flurry of flavours to come.

Add your own ideas to the recipe

There are plenty of ways to personalise your grilled asparagus. First, give the asparagus a hint of tanginess! Grilled lemons will balance the creamy sabayon and the charred aroma of the asparagus. Their acidity ties all the elements together, creating a refreshing and well-rounded flavour.

Swap the aged Havarti in the sabayon for Parmesan or Gruyère to explore different flavour profiles. Parmesan introduces a sharp, salty, and umami-rich taste, adding bold depth to the recipe. Gruyère, however, brings a nutty sweetness that pairs beautifully with the silky sabayon and grilled asparagus. Both options bring their own character, so it is up to you to find your favourite.

As a finishing touch, sprinkle fresh herbs such as basil or mint over the dish just before serving. Basil adds a sweet note, while mint introduces a cooling freshness that contrasts with the smoky and creamy elements of the recipe.

https://www.arlafoods.co.uk/recipes/grilled-asparagus/