Jul 14 2026
Restaurants›Bocado Tapas Wine Bar›Espárragos A La Parrilla Recipe

Espárragos A La Parrilla Recipe

Inspired by Bocado Tapas Wine Bar
Time30m
Serves4

charcoal grilled asparagus, lemon Greek yogurt sauce, frizzled onion

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Ingredients

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Asparagus

Lemon Greek Yogurt Sauce

Frizzled Onion

Method

Asparagus Preparation

  1. 1

    Preheat the Grill

    Preheat the grill to medium-high heat.

  2. 2

    Prepare Asparagus

    Trim the tough ends off the asparagus spears and rinse them under cold water.

  3. 3

    Season Asparagus

    In a bowl, toss the asparagus with olive oil, salt, and black pepper until well coated.

  4. 4

    Grill Asparagus

    Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally until tender and slightly charred.

Lemon Greek Yogurt Sauce Preparation

  1. 5

    Mix Ingredients

    In a mixing bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic, salt, and black pepper.

  2. 6

    Whisk Sauce

    Whisk together until smooth and creamy. Adjust seasoning to taste.

Frizzled Onion Preparation

  1. 7

    Heat Oil

    Heat vegetable oil in a deep skillet over medium heat.

  2. 8

    Prepare Onion

    Dredge the sliced onions in flour, shaking off any excess.

  3. 9

    Fry Onions

    Carefully add the floured onions to the hot oil and fry until golden brown and crispy, about 2-3 minutes.

  4. 10

    Drain Onions

    Remove the frizzled onions with a slotted spoon and drain on paper towels. Season with salt immediately.

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