Grilled asparagus drizzled with a delicious balsamic honey and Dijon vinaigrette. This grilled asparagus recipe is super easy and delicious!
I’m pretty positive I could eat my weight in asparagus. Like it would be nothing for me to polish of this whole dish. Trust me, I didn’t but totally could and I’m not ashamed to admit it.
I love asparagus shaved on pizza or flatbread, in pasta or a quiche but especially when it’s grilled and drizzled with a lusciously creamy balsamic honey-dijon vinaigrette and a squeeze or two of grilled lemon. Close your eyes and picture these beauts saddled up next to salmon, grilled chicken or steak, I mean it’s looks so fancy but really is as easy as it gets. My favorite kind of recipe.
It’s a simple side dish that packs a ton of flavor. A great thing about this vinaigrette, besides it tasting amazing, is that it’s a salad dressing made in a jar, which means you get to pile all the ingredients into it and shake, taking only minutes to make. It also can be used as a dreamy salad dressing too! It’s the perfect combination of mildly sweet and tangy and majorly fantastic.
I mean just look at that glossy-ness.
To Make Grilled Asparagus with Balsamic Honey Dijon Vinaigrette You Will Need:
- asparagus
- lemons
- olive oil
- kosher salt
- freshly ground black pepper
- balsamic honey dijon vinaigrette
Make The Vinaigrette:
Start by adding a finely minced (or grated) clove of garlic, 1/2 tablespoon of honey, 1/2 tablespoon dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour in 1/4 cup of the balsamic vinegar, 1 teaspoon coconut aminos (or use low-sodium soy sauce or low-sodium tamari) and 1/2 to 3/4 cup olive oil. Start with 1/2 cup and add more if vinegar is too strong.
Secure a tight fitting lid and shake it until the honey, salt and pepper are mixed throughout.
Grill The Asparagus:
Wash and trim (or snap) the tough ends off of a bunch of asparagus. Pat dry and place in a shallow dish. Cut 2 small lemons and place in the dish as well.
Drizzle with a tablespoon or so of olive oil.
Season with pinches of kosher salt and black pepper.
Toss to combine.
Preheat your grill to 350°F to 400°F.
Once preheated, place the lemon halves and asparagus on the hot grill grates.
Grill the asparagus for 3 to 4 minutes a side or until tender but still with some bite to them. Times will vary depending on thickness of your asparagus.
Transfer the grilled asparagus and lemon halves to the dish.
Transfer to a serving platter, use tongs to carefully squeeze with 1/2 of a grilled lemon and drizzle with the balsamic honey dijon vinaigrette. Serve extra grilled lemons on the side.
What to Serve Grilled Asparagus With:
- steak or pork
- chicken
- seafood
- plant protein of choice
Enjoy! And if you give this grilled asparagus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Grilled Asparagus with Balsamic Honey Dijon Vinaigrette
Grilled asparagus drizzle with a mildly sweet and tangy vinaigrette. It’s a simple side dish that packs a ton of flavor, and pair beautifully next to fish, chicken or beef.
FOR VINAIGRETTE:
- 1 clove garlic, finely minced or grated
- 1½ teaspoons Dijon mustard
- 1½ teaspoons honey
- 1/2 teaspoon kosher salt, plus more for asparagus
- 1/4 teaspoon freshly ground black pepper, plus more for asparagus
- 1/4 cup balsamic vinegar
- 1 teaspoon coconut aminos, or low-sodium soy sauce or low-sodium tamari
- 1/2 to 3/4 cup extra virgin olive oil, plus more for asparagus
FOR THE GRILLED ASPARAGUS
- 1 bunch asparagus, tough ends trimmed and discarded
- 2 small lemons, cut in half
MAKE THE VINAIGRETTE:
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In a glass jar add the garlic, mustard, honey, salt, pepper, vinegar, coconut aminos and olive oil. Secure lid and shake to combine. Set aside or refrigerate until ready to serve.
MAKE THE GRILLED ASPARAGUS:
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Preheat an outdoor grill (or use a grill pan to medium-high heat) to 350℉ to 400℉ (or 180℃ to 200℃).
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Place trimmed asparagus and lemon halves in a shallow dish. Drizzle with a little olive oil and season only the asparagus with salt and pepper to taste.
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Place the asparagus and lemon halves on the preheated grill grates. Grill the asparagus for 4 to 5 minutes per side until just tender.
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Transfer both the asparagus and lemons to a serving dish. Use tongs to carefully squeeze a grilled lemon halve over top and then drizzle with desired amount of vinaigrette.Serve extra grilled lemons on the side.
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The remaining dressing can be saved and refrigerated for another purpose.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 5pieces, Calories: 202kcal, Carbohydrates: 10g, Protein: 2g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 232mg, Potassium: 219mg, Fiber: 3g, Sugar: 5g, Vitamin A: 576IU, Vitamin C: 23mg, Calcium: 33mg, Iron: 2mg
This recipe was originally posted on May 4, 2015 and has been updated with clear and concise instructions, new photography and helpful information.
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