Did you put all your effort into making the main dish amazing? Out of energy but need a quick and delicious side? Don’t settle for a boring side dish…but also don’t fret! Grilling veggies is my secret weapon for a great summer side dish. It’s the simplest thing. First, quickly blanch your vegetable of choice. Then, try throwing the asparagus or any green veggie you’ve got (zucchini, beans, leeks, scallions) on the barbeque for optimal grill marks and just enough char for that smoky flavour. Add a drizzle of lemon juice and olive oil, season with salt and pepper, and you’re done!
Grilled Asparagus with Lemon Zest and Olive Oil
- 1 bunch of asparagus (about 1 pound)
- 1/2 tsp salt
- 1/2 tsp pepper
- Zest and juice of 1/2 lemon
- 1 tbsp extra virgin olive oil
Preheat the grill to medium-high heat.
Boil some water in the kettle or over the stove.
Prepare an ice bath for the asparagus by filling a bowl with cold water and ice.
Prepare the asparagus by snapping off the ends. Place the asparagus in a shallow dish, and gently pour the boiling water over top of the asparagus. Let the asparagus sit in the boiling water for about 45 seconds, or until slightly tender and bendy. Dunk the asparagus immediately in the ice bath to stop the cooking.**
Throw the asparagus on the grill (in the opposite direction of the grates) and cook for about 2 minutes or until slightly charred. Rotate the asparagus so that all sides get slightly charred, cook for another minute, and then remove from heat.
Plate the asparagus, and then just simply drizzle the olive oil and lemon juice over it. Season with salt and pepper, and then finish with the lemon zest. Give it a little toss and you're done!
**Dunking the asparagus (or any green vegetable) in an ice bath once tender shocks the vegetable and stops it from continuing to cook. This helps maintain the bright green colour and desired crunch in your cooked veggies!