Best 11 Grilled Asparagus With Lemon Caper Vinaigrette Recipes

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Grilled asparagus with lemon caper vinaigrette is a simple yet elegant dish that can be enjoyed as a side or main course. The bright, lemony flavor of the vinaigrette pairs perfectly with the slightly smoky, nutty flavor of the grilled asparagus. This recipe is easy to make and can be tailored to your own taste preferences. Whether you prefer your asparagus tender-crisp or slightly charred, this recipe will show you how to achieve the perfect results. So if you're looking for a delicious and healthy dish that's sure to impress, give grilled asparagus with lemon caper vinaigrette a try.

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GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL



Grilled Asparagus with Lemon and Olive Oil image

Provided by Emeril Lagasse

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

GRILLED LEMON PARMESAN ASPARAGUS



Grilled Lemon Parmesan Asparagus image

A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.

Provided by Marianne

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
1 tablespoon olive oil, or more if needed
1 tablespoon lemon juice, or more if needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, plus extra for topping

Steps:

  • Preheat an outdoor grill on medium heat, and lightly oil the grate.
  • Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
  • Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
  • Transfer coated asparagus to the preheated grill with tongs.
  • Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus With Lemon Dressing image

Although steamed asparagus has an unmatched purity of taste, I love the earthy, charred flavor added by the grill, a flavor that can also be achieved with stove-top pan grilling, which combines high heat and a dry, heavy skillet.

Provided by Mark Bittman

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds large asparagus
Olive oil as needed, about 2 tablespoons
Salt and freshly ground black pepper to taste
Juice of 3 lemons
2 tablespoons minced shallots or scallions
1/4 cup minced fresh parsley leaves

Steps:

  • Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
  • To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
  • Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 5 grams

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

GRILLED ASPARAGUS WITH CAPER SALSA



Grilled Asparagus With Caper Salsa image

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn't available, try another soft goat cheese, like chèvre.)

Provided by Sam Sifton

Categories     vegetables, side dish

Time 25m

Yield Serves 6

Number Of Ingredients 9

3 bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
1/4 cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 teaspoons lemon juice
1 small garlic clove, peeled, crushed and minced
1/3 cup parsley leaves, roughly chopped
1/2 cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre

Steps:

  • Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
  • Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
  • Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 2 grams

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE



Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

Steps:

  • Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
  • Whisk in the olive oil; season with taste with salt and pepper.
  • Set aside.
  • To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
  • Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
  • Transfer asparagus to a platter.
  • Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

ASPARAGUS WITH LEMON CAPER VINAIGRETTE



Asparagus With Lemon Caper Vinaigrette image

Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.

Provided by Gatorbek

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 tablespoon salt
1 medium lemon, juice of, divided
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 tablespoons olive oil

Steps:

  • Trim ends of asparagus and place spears in a large skillet.
  • Cover asparagus with water and add salt and 1 Tbsp lemon juice.
  • Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
  • Remove from heat and run under cold water to stop cooking.
  • Prepare vinaigrette:.
  • Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
  • Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
  • Toss asparagus with vinaigrette and serve.
  • May be refrigerated and served within a couple hours, or served warm immediately.

GRILLED ASPARAGUS VINAIGRETTE



Grilled Asparagus Vinaigrette image

This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 4

Number Of Ingredients 7

1 pound jumbo asparagus, tough ends discarded
1/2 teaspoon Dijon mustard
1 1/2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon lemon zest
Pinch of sugar
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over high heat. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  • In a small bowl, whisk together mustard, vinegar, olive oil, lemon zest, sugar, salt and pepper. Place asparagus in a shallow dish and pour over vinaigrette; toss to coat.
  • Place asparagus on grill pan, reserving any juices that have accumulated in the dish. Cook until tender and grill marks appear, 5 to 7 minutes. Transfer asparagus to a serving platter; drizzle with reserved juices.

GRILLED ASPARAGUS WITH LEMON DRESSING



Grilled Asparagus with Lemon Dressing image

This preparation favors thick spears of asparagus, which become tender and remain moist inside while their exteriors char. Those that weigh an ounce or two each-that is, eight to sixteen per pound are the best. The only difference between thick and pencil asparagus is that thick asparagus must be peeled before cooking to remove the relatively tough skin; use a vegetable peeler or paring knife.

Yield makes 4 servings

Number Of Ingredients 6

1 1/2 to 2 pounds thick asparagus
About 2 tablespoons olive oil
Salt and freshly ground black pepper
Juice of 3 lemons
2 tablespoons minced shallot or scallion
1/4 cup minced fresh parsley

Steps:

  • Snap off the woody ends of the asparagus; most spears will break naturally an inch or two above the bottom. Peel the stalks up to the flower bud. Meanwhile, start a grill or preheat a cast-iron or other heavy skillet over medium-high heat until it smokes.
  • To grill the asparagus, toss them with about 1 tablespoon of the oil, mixing with your hands until they're coated. Season well with salt and pepper to taste. Grill until tender and browned in spots, turning once or twice, a total of 5 to 10 minutes.
  • To pan-grill the asparagus, do not oil or season them. Just toss them in the hot skillet and cook, turning the individual spears as they brown, until tender, 5 to 10 minutes. Remove as they finish and season with salt and pepper.
  • Mix together the lemon juice and shallot, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be quite strong. Season it with salt and plenty of black pepper and stir in the parsley. Serve the asparagus hot or at room temperature with grilled or broiled swordfish, monkfish, or other sturdy fish. Spoon the sauce over all.
  • You could serve these grilled asparagus with any of the vinaigrettes on page 304 in lieu of the lemon-shallot-parsley mixture here. If you were serving them as part of an Asian-themed meal, you might swap out the dressing in this recipe for Soy-Ginger Dressing: Combine 1/4 cup soy sauce with 1/2 teaspoon minced garlic, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon sugar, 2 teaspoons rice or other mild vinegar, and a few drops of sesame oil. Serve over the asparagus.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE



Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

  • Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
  • Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
  • Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

Tips:

  • Choose thick asparagus spears: Thicker spears will hold up better on the grill and have a more satisfying bite.
  • Trim the asparagus properly: Cut off the woody ends of the asparagus spears, about 1 inch from the bottom. You can also peel the asparagus spears if desired.
  • Marinate the asparagus: Marinating the asparagus in olive oil, lemon juice, and herbs before grilling will help to add flavor and prevent the asparagus from drying out.
  • Grill the asparagus over medium heat: This will help to prevent the asparagus from burning.
  • Cook the asparagus until it is tender-crisp: You should be able to easily pierce the asparagus with a fork, but it should still have a slight bite to it.
  • Serve the asparagus immediately: Grilled asparagus is best served hot off the grill. You can drizzle it with lemon-caper vinaigrette or your favorite dressing.

Conclusion:

Grilled asparagus with lemon-caper vinaigrette is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family.

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