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.
So it’s pretty basic stuff. All things you probably have in your fridge or pantry.
I’m particularily fond of the STAR Balsamic Vinegar Modena. I find it to be thicker than traditional balsamic, smooth and flavorful! I’m oh so grateful they send me this in the mail to make recipes with and I love it. You can find it at Walmart or you can buy it online here.
Start by adding a finely minced (or squeeze it through a garlic press) clove of garlic.
Add in a 1/2 tablespoon of honey…
1/2 tablespoon country Dijon Mustard…
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Pour in 1/4 cup of the balsamic vinegar.
And then 3/4 cup extra virgin olive oil.
Shake it until the honey, salt and pepper are mixed throughout.
Grab a bunch of asparagus.
I typically trim the asparagus above or below the last rubber band.
Give them a rinse, then pat dry and place into a shallow dish.
Drizzle with a tablespoon or so of olive oil.
Season with pinches of kosher salt and black pepper.
Toss to combine…
On a preheated outdoor grill or grill pan, grill the asparagus for 4 to 5 minutes a side or until tender but still with some bite to them.
I also slap a halved lemon on the grill for about 2 to 3 minutes.
I’m always looking for the asparagus to be tender but with some bite still left to it. Then simply drizzle with the balsamic honey-Dijon vinaigrette and a squeeze of lemon before serving.
In my world it’s a meal all in itself.
Enjoy! And if you give this Grilled Asparagus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Grilled Asparagus with Balsamic Honey-Dijon Vinaigrette
- 1 clove garlic, finely minced
- 1½ teaspoons country-style 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
- 3/4 cup extra virgin olive oil, plus more for asparagus
- 1 bunch asparagus
- 1 lemon, cut in half
- In a small glass jar add the garlic, mustard, honey, salt, pepper, vinegar and olive oil. Secure lid and shake to combine. Set aside or refrigerate until ready to serve.
- Preheat a grill or grill pan to medium-high heat. In a shallow dish toss the asparagus with a tablespoon of olive oil and two pinches of salt and pepper.
- Grill the asparagus for 4 to 5 minutes per side until just tender. Transfer grilled asparagus to a serving dish and drizzle with desired amount of vinaigrette.
- Quickly grill lemon halves and squeeze a tablespoon of juice over top. Serve immediately.
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NOTE: STAR Fine Foods has been gracious to send me this balsamic vinegar for review and recipe development. As always, all opinions expressed are my own.
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