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Grilled Asparagus with Lemon-Honey-Dijon Vinaigrette

When you’ve got super-fresh asparagus, it needs very little adornment. Here, award-winning chef and cookbook author Bobby Flay grills the spears to impart a deliciously smoky flavor, then drizzles them with a simple vinaigrette of lemon juice, honey, Dijon mustard and olive oil. Watch the asparagus carefully and don’t let them overcook—the spears should be nicely charred in spots and retain their crisp-tender texture.

Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 to 6

Ingredients

  • 2 Tbs. fresh lemon juice
  • 1 Tbs. honey
  • 2 tsp. Dijon mustard
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 1 lb. (500 g) asparagus, ends trimmed
  • 1 Tbs. neutral oil, such as avocado or canola oil
  • 1 Tbs. chopped fresh flat-leaf parsley

Directions

In a small bowl, whisk together the lemon juice, honey and mustard. Season to taste with salt and pepper. Slowly whisk in the olive oil in a steady stream until emulsified. Set aside.

If cooking outdoors, preheat a grill for 10 minutes. If using a stovetop grill pan, preheat the pan.

In a large bowl, toss the asparagus with the neutral oil and season with salt and pepper. Place the asparagus on the grill or grill pan and cook, turning as needed, until crisp-tender and charred in spots, about 5 minutes.

Transfer the asparagus to a serving platter and drizzle the vinaigrette over the top. Garnish with the parsley and serve immediately. Serves 4 to 6.

Courtesy of Bobby Flay, Chef, Author and Television Host