Asparagus Platter Recipe

Prep asparagus

Rinse the asparagus and pat dry. Hold a spear and bend near the woody end; it will naturally snap where the tender part ends. Use that spear as a guide and trim the rest so ends are even (about 1 to 1.5 inches trimmed depending on stalk thickness).

Place trimmed asparagus on a rimmed baking sheet or large plate. Drizzle with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with your hands to coat evenly.

Preheat grill or grill pan to medium-high (about 425–450°F / 220–230°C). If using an outdoor gas grill, oil the grates lightly. For a cast-iron grill pan, heat until shimmering.

Arrange asparagus in a single layer perpendicular to the grates or pan ridges so they don't fall through. Grill, turning every 1–2 minutes, until lightly charred and just tender, about 6–8 minutes total for medium-thick spears (thinner spears 4–5 minutes, thicker spears up to 10 minutes).

Transfer asparagus to a platter. Squeeze lemon wedges over the spears to taste and optionally sprinkle with grated Parmesan or toasted almonds for texture. Keep warm or serve at room temperature alongside sauces.

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk (or shake in the jar) until emulsified.

Stir in 1 tbsp finely minced shallot, 1 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or honey/vinegar balance as desired. Chill briefly if made ahead; bring to room temperature before serving.

In a small bowl combine 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp chopped capers, 1 tsp chopped fresh dill, 1 tsp chopped chives, 1/2 tsp lemon zest and 1 tsp lemon juice.

Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Mix until smooth. Taste and adjust lemon or salt—capers add saltiness, so add gradually. Cover and refrigerate at least 15 minutes to let flavors meld; bring to room temperature for service if chilled.

In a small bowl combine 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tsp lemon juice and 1 tsp olive oil. Whisk until smooth.

Season with 1/4 tsp salt and a pinch of black pepper. For a milder garlic flavor, let aioli rest in the refrigerator 10–20 minutes before serving to mellow. If you prefer a thinner aioli for dipping, stir in 1–2 tsp water or more lemon juice to reach desired consistency.

Arrange the grilled asparagus on a large platter in a single layer or slightly overlapped. Place three small bowls or ramekins on the platter and fill with Combo sauce, Moreau sauce, and Garlic Aioli respectively.

Garnish the asparagus with optional grated Parmesan or toasted sliced almonds. Serve immediately so asparagus is slightly warm with chilled or room-temperature dipping sauces. Provide lemon wedges at the side for additional brightness.

Leftovers: store asparagus and sauces separately in airtight containers (asparagus in fridge 2–3 days; sauces up to 4–5 days). Reheat asparagus gently on a hot pan or briefly under broiler to refresh char and warmth.