Grilled Asparagus With Caper Salsa
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- ¼cup capers, ideally small, drained, rinsed and patted dry
- Grated zest of 1 lemon
- 2teaspoons lemon juice
- 1small garlic clove, peeled, crushed and minced
- ⅓cup parsley leaves, roughly chopped
- ½cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre
Nutritional analysis per serving (6 servings)
111 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 6 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
- Step 2
Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
- Step 3
Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.
Private Notes
Comments
made exactly as written,used soft goat cheese and Mayer lemons, it was a hit at the potluck party, blanching preserves the green of the asparagus and shortens the grilling time considerably
I always grill asparagus directly, with just a drizzling of oil. No blanching needed!
Yes, I made it with Feta and liked it better than the goat cheese and it crumbles better, also.
Made it exactly like the recipe and even my high school culinary arts students loved it. If that’s possible, anything is!
Yum yum yum. Replaced parsley with basil and 🤩
Used mint and goat feta because that's what I had. Added some sprigs of watercress on top- delicious.