Hi! So happy you stopped by – because this asparagus recipe is a game changer for your spring recipe rotation. Now, the sous chef and I love just grilling and roasting plain asparagus [olive oil, salt, pepper — you can’t go wrong] – but this is such a perfect side dish with a little extra ‘umph’ to serve with any protein you whip up. I absolutely adore these marinated asparagus, and they’re just a bit more dressed up than your standard go-to.
Now, full disclosure: my mom made a version of this growing up, and it kind of hits home for me. Yes, a child loving beautifully green asparagus. A rarity, perhaps. But I’m pretty sure there wasn’t any food that I turned down as a kid. I think my grandmother called me “hollow legs”…. awkward, I know. But clearly, I still love food. And grilling food in the warmer months is my absolute favorite. And of course, the sous chef is totally on board, because there aren’t any dishes [#winning].
So we have this ongoing discussion [discussion is a pretty pleasant way of putting it…] at our house about grills: my husband loves grilling, but he loves smoking meat even more.
If you’ll indulge me for a quick sec, I’m going to give you a really short run down of the grill situation over here. We inherited a gas grill from my brother, and were given a charcoal grill from my father-in-law as a house warming gift. We love the charcoal grill – and in my opinion, no gas grill can even begin to rival the flavor that charcoal gives.
But meanwhile, the gas grill was on the fritz for a bit. The sous chef insisted that I needed to learn how to work the charcoal grill, and to sum it up: no. I’m not about to dump fiery charcoal onto anything – grill or not. How should I put this… Me + fire = disaster. THEN, he wanted a smoker [still does, but I think three grills is a bit excessive. He loves explaining to me why all three are useful…. *I immediately think: where’s my wine*]. Nevertheless, we replaced the old gas grill with a beautiful new Weber, and once again, I can grill solo. WHEW.
Which is where these beauteous asparagus come in: I think they’re best served at room temperature, so it’s a great recipe to make ahead. And I love grilling them for all of the flavor, and you can let them marinate while preparing the rest of dinner. It’s perfect. So moving right along: make these. They’re delicious. The end.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
people
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- 1 1/2 lbs. asparagus fibrous ends removed, drizzled with olive oil, seasoned with salt and pepper
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh basil chopped
- 2 tablespoons red onion finely chopped
- 1 hard boiled egg peeled and chopped
- 1 tablespoon capers
Ingredients
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- Preheat your grill to 450 degree. Once hot, place the asparagus on the grill, and cook for about 4 minutes on each side (depending on the thickness), until cooked through.
- In a bowl, whisk together the olive oil, red wine vinegar, garlic, pepper, and salt. Pour over asparagus.
- Top the asparagus with basil, red onion, the hard boiled egg, and capers.
- EAT!
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