1 pound asparagus, washed, dried, woody ends trimmed
1 t lemon zest, from one fresh lemon
6 cloves garlic, pressed or very finely chopped
1 T spicy brown mustard
1 T plus 1 t lemon juice, freshly squeezed
2 T extra virgin olive oil
Spoon Mage™ Note:
This recipe works just as beautifully on an electric or gas grill.
The asparagus will cook more quickly on counter top electric grills that heat on both sides at once – ie: George Foreman grills. Watch them carefully after 5 minutes of cooking.
The spears may be grilled individually, or in groups stuck together with skewers. If you use wooden skewers, soak them in water first.
Turn the recipe into a main vegetarian meal by slicing the grilled asparagus into 2 inch pieces and tossing the pieces with hot orzo and a little feta cheese.
Light the coals on the grill.
Make the marinade by mixing the lemon zest, garlic, mustard, lemon juice, and olive oil. The marinade will be slightly thick.
Place the marinade and asparagus in a zip lock bag. Turn the bag to coat each spear. Alternatively, put the asparagus in a large bowl and hand massage the marinade on each delicious spears.
Let the asparagus marinate on the counter for 30 minutes.
Remove the spears from the bag, shake off the excess marinade, and arrange on the grill.
Discard remaining marinade.
As you grill, turn the asparagus regularly to prevent excessive charring. Cooking time will be 5-10 minutes, depending on how hot the coals are.
Remove when the asparagus is browned, not burnt, and fork tender. Serve immediately.
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