Grilled Asparagus with Mimosa Dressing
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
This is a delightful dish to serve as a salad or a side dish — asparagus always seems to declare that spring has sprung.
Ingredients
Raw egg
1 large
Fresh lemon juice
3 tbsp(s)
Olive oil
¼ cup(s), lemon-flavor recommended
Anchovy paste
2 tsp(s)
Lemon zest
1 tbsp(s)
Sea salt
½ tsp(s), fine variety
Black pepper
½ tsp(s), freshly ground
Crushed red pepper flakes
¼ tsp(s)
Fresh parsley
1 cup(s), chopped
Fresh basil
¼ cup(s), cut into ribbons
Uncooked scallions
3 medium, white and green parts, sliced
Shallots
1 tbsp(s), finely diced
Capers
1 tbsp(s), drained
Asparagus
2½ pound(s), woody ends snapped off and discarded
Olive oil cooking spray
4 spray(s)
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Instructions
1
To make the dressing: Place the egg in a small saucepan and add water to cover. Bring to a rolling boil over high heat, cover, then turn off the heat and leave for 10 minutes. Drain, run under cold water to cool, and peel. Separate the yolk and white. Press the white and then the yolk through a mesh strainer (if you don’t have one, crumble the yolk and chop the white) and set aside.
2
In a medium bowl, whisk together the anchovy paste, lemon zest and juice, salt, pepper, red pepper flakes, and oil. Add the egg, parsley, basil, scallions, shallot, and capers and stir to combine.
3
To make the asparagus: Bring a gas or wood-fired grill to a medium-high heat, or heat a grill pan over medium-high heat. Coat the asparagus lightly with cooking spray and season with salt and pepper. Place the asparagus on the grill or pan and cook for 10 minutes, turning with tongs occasionally, until the asparagus starts to soften and just begins to char at the ends. Using tongs, transfer to a cooling rack. Divide among plates and serve with the dressing poured over the spears.
4
Serving size: 1/6th of asparagus
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