Delicious Grilled Asparagus
- light and fresh side dish
- simple recipe
- vegan, dairy-free and gluten-free
- the asparagus is perfectly grilled and not overcooked
- hazelnuts add a lovely nutty aroma
- the smooth white bean cream makes a tasty dip
How to remove woody ends of asparagus
The easiest way to remove the wooden ends is to simply bend the asparagus. They will break where the woody part ends. However, by doing that, we tend to remove the tender part of the asparagus too, so it's better to simply use a kitchen knife to chop off the woody ends.
Tips on how to store asparagus
Keep the asparagus (before chopping off the woody ends) in the fridge. Wrap 10 cm or 4 inches of asparagus ends in a damp tea towel. Secure with rubber band and place in the fridge for up to a week. Make sure the towel stays damp the whole time while the asparagus is in the fridge.
How to store Grilled Asparagus with Hazelnuts and White Beans
Store each component of this wonderful dish separately.
Roasted hazelnuts are best kept in an airtight container, at room temperature, for up to 2 months.
White bean cream is best kept in an airtight container, in the fridge, for up to 5 days. Feel free to freeze it for up to a month. Before serving, bring to room temperature by placing it on the kitchen counter for a few hours.
Grilled asparagus is best served immediately. Keep any leftovers in the fridge, in an airtight container for up to 2 days.
Can I use white asparagus for this recipe
No, in this case, using white asparagus won't work. Their structure is more watery, which doesn't make them appropriate for this kind of grilling.
Try these tasty asparagus recipes too
- Creamy Vegan Asparagus Soup
- Asparagus Omelette with Cheese
- Oven-Baked Chicken Drumsticks with Asparagus
- Salmon Pasta with Asparagus
- Roasted New Potatoes, Trout and Asparagus Traybake
- Asparagus and Ricotta Tart
- Cannelloni with Asparagus and Zucchini
- Grilled Asparagus with Anchovies Mayo
METHOD
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roasted hazelnuts
First, prepare the hazelnuts. Arrange them over a baking sheet. Place in the preheated oven on the top rack. Roast for 8 - 10 minutes at 180 °C / 350 °F. Remove from the oven and while they are still hot, transfer them onto a tea towel, wrap them up, and rub between your hands or against the kitchen counter. By rubbing them together, the skin will fall off. Roughly chop the hazelnuts and set aside.
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white bean cream
Make the white bean cream. In a blender or using an immersion blender, combine drained cooked white beans, water or vegetable stock, and olive oil until you get a smooth cream. Season to taste with salt and pepper, then set aside until needed.
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grilled asparagus dressing
Make the grilled asparagus dressing. In a bowl, stir to combine two tablespoons of olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste and set aside until needed.
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grill the asparagus
Clean the asparagus and chop off the woody ends. Place a grill pan over medium-high heat or preheat an outdoor grill. Drizzle the asparagus with one tablespoon of olive oil. Place the asparagus (without adding any additional oil) onto the hot grill. Grill for 1 minute on each side, turning them regularly using metal thongs. Grill for about 4 minutes total or until they are grilled evenly but still firm and crunchy.
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serve
Transfer the grilled asparagus to a plate. Drizzle with the prepared dressing and serve with crunchy hazelnuts and prepared white bean cream.
