Restaurants›Wood Tavern›Grilled Asparagus Recipe

Grilled Asparagus Recipe

Inspired by Wood Tavern
Time35m
Serves4

Arugula, Gribiche Sauce, Acme Deli Roll

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Asparagus & Salad

Gribiche Sauce

Method

Gribiche Sauce

1

Prepare yolks

Place the two room-temperature egg yolks in a medium bowl. Whisk together with the Dijon mustard and white wine vinegar until smooth and slightly thickened.

2

Very slowly drizzle in the neutral oil while whisking vigorously to create an emulsion. Start drop by drop for the first 30 seconds, then a steady thin stream until all 4 tbsp are incorporated and the mixture is thick and creamy. Whisk in the 1 tbsp extra-virgin olive oil at the end for flavor.

3

Fold in the chopped capers, cornichons, parsley, chives. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt if needed (a squeeze of lemon can be added). Set aside at room temperature while you grill the asparagus.

Asparagus & Salad

4

Prepare asparagus

Trim the woody ends of the asparagus: hold a spear and bend until it snaps, or line them up and trim the bottom 1 to 1 1/2 inches with a knife. Rinse and pat dry thoroughly.

5

Place asparagus on a sheet pan or large plate. Toss with 2 tbsp extra-virgin olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

6

Grill asparagus

Preheat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). Oil the grill grates or use a grill basket. Grill the asparagus in a single layer for 2–4 minutes per side (depending on thickness) until charred in spots and tender-crisp. Rotate so all sides get light char marks. Total cook time ~6–8 minutes for thick spears, 4–6 for thin.

7

Transfer grilled asparagus to a platter. If desired, squeeze half the lemon over the spears immediately for brightness.

8

Finish salad and serve

Toss the baby arugula lightly with a small drizzle (about 1 tsp) of extra-virgin olive oil and a pinch of salt and pepper (or dress with remaining lemon juice to taste). Arrange arugula on serving plates, top with grilled asparagus. Spoon 1–2 tablespoons of gribiche sauce per portion over the asparagus, or serve the sauce on the side for spreading.

9

Warm the Acme deli rolls briefly on the grill (30–60 seconds per side) or in a 350°F oven for 5 minutes. Serve rolls alongside the asparagus and gribiche to be used for scooping or making open-faced bites.