Espárragos a la Parilla
Cuisine: Andalusian
Author: Clifford A. Wright
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
  • 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
  1. 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.
Recipe by Cook-Coquus at