When the first batch of asparagus arrives in spring, it’s time for a celebration. And there’s no better way to celebrate than to break out your Char-Broil® TRU-Infrared Grill.
Asparagus grills up quickly, especially if you can find the pencil-thin variety, and has a meaty flavor profile that pairs well with just about any protein. Look for asparagus spears that are straight and firm to the touch. Avoid asparagus with a dry or woody stem, as that’s a sign of aging. Trim the spears about an inch from the bottom before you toss them in olive oil and grill them.
Hollandaise sauce is the perfect way to dress up this springtime treat. Our recipe for hollandaise sauce is made in a blender, and it’s almost foolproof. Just be sure to have melted butter ready to slowly drizzle into the egg yolks and lemon juice. A lighter option is to serve asparagus at room temperature with a simple vinaigrette.
- 1 pound pencil-thin asparagus, ends trimmed
- 1 ½ teaspoons extra virgin olive oil
- Salt and pepper to taste
- 2 egg yolks
- 1 ½ teaspoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pinch cayenne pepper
- 6 tablespoons butter, melted
- Preheat the grill to medium-high. Toss the asparagus in the olive oil and season with salt and pepper.
- Grill the asparagus for 5-6 minutes, turning frequently so all the sides have grill marks. Remove and reserve.
- Put the egg yolks in a blender, along with the lemon juice, salt, pepper and cayenne pepper.
- Blend for a few seconds. With the blender still running, slowly add the melted butter in a tiny stream. Blend a few seconds more. The sauce should be thick and creamy.