Grilled Green Asparagus With Shallot Vinaigrette – a delicious recipe with shallots, Banyuls vinegar, lemon juice, olive oil, orange, spring asparagus. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
SHALLOT VINAIGRETTE:
2
Mince the shallots.
3
Add the shallots to 3 tablespoons Banyuls vinegar, 3 tablespoons fresh squeezed lemon juice, the zest of an orange and 1/2 cup olive oil.
4
SHAKE the mixture for a good 2 minutes. You can make the vinaigrette ahead of time but be sure to reshake it before using.
5
ASPARAGUS: Trim the tough ends of the asparagus and put them in a large bowl. Sprinkle with a little olive oil and roll around to coat them.
6
Start the fire in a barbeque (I use a Big Green Egg) using wood charcoal. When the coals are ready using a large spatula or tongs put the asparagus on the BBQ carefully, so they don't fall through.
7
Turn as quickly as possible as soon as they start striping. Remove quickly so they don't overcook.
8
Stack on a large platter and drizzle with the vinaigrette.
316
kcal
Calories
30
g
Fat
10
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup shallots, minced, 3 tablespoons Banyuls vinegar, 3 tablespoons fresh lemon juice, 1/2 cup olive oil, and more.
Yes, Grilled Green Asparagus With Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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