Seasonal Cooking: Asparagus and the Grill
Washington Post writer Jim Shahin extols grilled asparagus as spring’s essence. He recalls childhood aversion, then explains best sizes for charring, freshness as key, and pairing tips with olive oil lemon and pepper. He shares memories of risotto and soup, noting grill direct heat for evenness.
MENTIONED IN THIS ARTICLE
Italy
Deb Lindsey
Washington Post
Blistered Asparagus with Lemon Olive Dressing
Grilled asparagus tossed with emulsified lemon oil dressing. 1 pound asparagus trimmed, 2 1/2 tablespoons olive oil, 2 tablespoons lemon juice, salt, pepper. Grill 5 minutes uncovered until charred and tender. Toss with dressing and serve at room temperature. Nutrition per serving listed. Source: Jim Shahin.
MENTIONED IN THIS ARTICLE
Jim Shahin
Smoked Asparagus Soup Recipe Highlights and Prep
Smoked asparagus soup yields about 12 cups with 12 servings. The method uses grilled charred asparagus, shallots, leeks, garlic, and chicken broth finished with cream and Parmigiano Reggiano. This Emeril Lagasse adaptation emphasizes smoking steps and stepwise cooking.
Charred Asparagus Risotto Recipe Yield
A grilled asparagus risotto uses 1 1/2 pounds asparagus, Arborio rice, onion, white wine, lemon zest, Parmigiano-Reggiano, and broth. The method includes grilling asparagus, pureeing part of it, to fold into a creamy stocky risotto finished with cheese and extra asparagus tips.
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