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Ingredients
- 1-1/2 pounds thick speared asparagus
- 2 medium cloves of garlic, peeled and minced
- 1/2 teaspoon Dijon mustard
- Zest and juice of 1 lemon
- 3 tablespoons olive oil (lemon flavored if you have it)
- Salt and freshly ground black pepper
Preparation
Step 1
Trim asparagus to even lengths, then peel from just below the flowered tip.Place the asparagus in a shallow baking pan. Whisk together the remaining ingredients, and season with salt and pepper. Pour over the asparagus, tossing to coat. Marinate for 30 minutes up to 2 hours.
Heat the grill to medium-high (375-400 degrees). Drain the asparagus and discard the marinade. Place the asparagus on the grill. Grill for 3 to 4 minutes, moving the asparagus around a bit on the grill with tongs. Remove when the asparagus is still crisp tender, but shows signs of grill marks. Serve warm, or room temperature.