Chef Keith Snow demonstrates how to make grilled asparagus, topped with a fresh, seasonal chive vinaigrette.
1 Bunch (100 gm) (thin)
Extra virgin olive oil
1 Pinch (as needed, to taste)
1 Dash, freshly crushed (as needed, to taste)
1) Preheat the grill.
2) In a large stainless steel bowl, place the asparagus spears and drizzle generously with extra virgin olive oil.
3) Season with kosher salt and black pepper to taste. Toss the asparagus until thoroughly coated.
4) Place the asparagus on the grill and cook for 4 to 5 minutes on first side, carefully turn and cook for another 3 minutes.
5) Plate the Grilled Asparagus on a serving plate and squeeze over fresh lemon juice. Drizzle the asparagus with a little chive vinaigrette, garnish with chive and serve.
If grilling on a grill where the asparagus can fall through, be careful to lay them in such as way so they cannot fall through.