Grilled Asparagus Recipe
Grilled Asparagus with a spring onion aioli, nettles, and a pomegranate molasses
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Ingredients
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Asparagus & Finish
Spring Onion Aioli
Nettles & Garnish
Method
Asparagus & Finish
- 1
Prepare asparagus
Trim woody ends from the asparagus by snapping or cutting the bottom 1 to 1.5 inches. Rinse spears and pat dry thoroughly with a clean towel. Drying is important so they char instead of steaming.
- 2
Season asparagus
Place asparagus in a large bowl or on a tray. Toss with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper, ensuring an even coating.
- 3
- 4
- 5
Finish with pomegranate molasses and nuts
Transfer grilled asparagus to a platter. Drizzle 2 tbs pomegranate molasses over the spears, then scatter 3 tbs toasted chopped hazelnuts or pine nuts. Finish with a light sprinkle of sea salt flakes and a little lemon zest (see Nettles & Garnish for amounts).
Spring Onion Aioli
- 6
Make the emulsion
In a medium bowl, whisk together 1 large egg yolk, 1 tsp Dijon mustard, and 1 tbs fresh lemon juice until smooth. Whisking constantly, add the neutral oil very slowly in a thin steady stream to form an emulsion. Once the mixture thickens and holds, you can add the oil a bit faster. Total oil is about 5 tbs. Stir in 1 tsp extra-virgin olive oil at the end for flavor.
- 7
Season and add aromatics
Fold in 1 minced garlic clove, the finely chopped white and light green parts of 1 spring onion, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning or lemon juice as needed. If you prefer a lighter aioli, thin with a teaspoon or two of water or more lemon juice.
- 8
Chill briefly
Cover and refrigerate the aioli for at least 10 minutes to let flavors meld while you finish the asparagus and nettles. Bring to cool room temperature before serving if chilled too long.
Nettles & Garnish
- 9
Blanch or sauté nettles (safety)
If using foraged nettles: wear gloves to handle raw leaves. Bring a small pot of salted water to a boil and blanch nettles for 30–45 seconds, then plunge into ice water. Drain and squeeze excess water. Alternatively, sauté 1 cup nettle leaves (or baby spinach) in 1 tsp butter or olive oil over medium heat just until wilted (30–45 seconds). Season lightly with a pinch of salt and 1/2 tsp lemon zest and set aside.
- 10
Assemble plate
On a serving platter, arrange grilled asparagus either directly on top of the wilted nettles or beside them. Dollop or pipe spoonfuls of spring onion aioli along the spears (about 1–2 tbs aioli per person). Drizzle any remaining aioli sparingly if desired. Finish with the pomegranate-molasses-dusted nuts from the Asparagus & Finish section, a final sprinkle of sea salt flakes, and a touch more lemon zest for brightness.
- 11
Serve
Serve immediately while asparagus is warm and slightly charred. Provide extra aioli and pomegranate molasses on the side if desired.