If you have a grill blazing away any of these summer weekends it seems a waste not to grill everything. There are some foods you may not have thought of as suitable for the grill. One of those foods is certainly asparagus. Espárragos a la parilla, asparagus on the grill, is a grilled asparagus that is a favorite in the rural areas of Andalusia in southern Spain where wild asparagus grows among wheat fields. It makes sense, since you will have a grill going, to serve these asparagus with some simply grilled meat such as pork chops or lamb chops. The variation below, which I don’t feel is necessary, is still quite good and is adapted from Elisabeth Luard’s The Flavors of Andalucia. Lastly, and of course obviously, be careful how you lay and turn the asparagus spears otherwise into the fire they will go.
- 1 ½ pounds asparagus, trimmed of heavy stems and peeled
- Extra-virgin olive oil to taste
- Salt to taste
- For the green sauce (optional)
- Leaves from 8 parsley sprigs
- Leaves from 2 tarragon sprigs
- 3 scallions, trimmed and finely chopped
- 2 garlic cloves, peeled and chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. Brush the asparagus with oil and salt lightly. Place on the grill until it blisters black on both sides, about 8 to 10 minutes in all, turning with tongs. Remove to an oval serving dish. Variation: To make a green herb sauce place the ingredients listed in a blender and blend until smooth, about 2 to 3 minutes.
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