You can cook and stir-fry them, but grilling is of course much tastier. And if you do that on a barbecue, they also get a nice smoky taste. Ideal as a side dish.
We rubbed these asparagus with lemon-pepper oil. The oil must settle for a while, about 4 hours, to make sure that the flavours penetrate the oil properly. So keep that in mind.
If you don’t have time for this or don’t want to wait, you can also simply rub the green asparagus with just oil and sprinkle them with some salt and pepper.
Grilled Green Asparagus in Lemon Pepper Oil
- 200 gr green asparagus bottom 2 cm removed
Lemon pepper oil
- 1 lemon
- 1.5 tbsp black peppercorns
- 100 ml rapeseed oil
- 100 ml olive oil extra virgin
- Wash the lemon thoroughly. Then, using a vegetable peeler, peel the zest of the lemon into thin strips.
- Crush the black peppercorns. You can do this in a mortar or by wrapping them in a tea towel and hitting them with a heavy object.
- Heat a skillet at medium to low heat and add the zest and black pepper. Bake for about 5 minutes until the skin turns brown.
- Place the zest and black pepper in a bowl and allow it to reach room temperature.
- Add the olive oil to the bowl and then pour everything into a food processor. Grind it into a fine mixture. Then put the oil back in the bowl, cover it with aluminium foil and let it simmer for 4 hours.
- Then strain the oil into another bowl. Or in a sealable bottle/jar if you want to store the oil.
- Prepare the barbecue for direct grilling.
- Wash the green asparagus and remove the bottom. The 2 cm from the bottom is a hard part. Then coat them with the oil.
- Place them on the grid. Do not be alarmed, because the oil will cause flames. Grill the asparagus for a total of 5 minutes. Try turning the asparagus halfway in.