Grilled Asaragus With Mint Dressing

Prep Time
Cook Time
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"This is from the book Bobby Flay's Barbecue Addition, I just love fresh mint and this delicious!"

Original recipe yields 5 servings


  • Serving Size: 1 (120.5 g)
  • Calories 245.1
  • Total Fat - 18.2 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 0.6 mg
  • Sodium - 5.6 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 19.4 g
  • Protein - 1.3 g
  • Calcium - 21.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step 1

Heat your grill on high or place a grill pan over medium-high heat.

Step 2

Combine the fresh mint with rice vinegar and honey in a bowl and season with salt and pepper. Whisk in 1/3 cup oil until emulsified.

Step 3

Place the asparagus on a rimmed baking sheet and brush with about 2 tablespoons oil and season with salt and pepper. Transfer the spears to the grill rack or grill pan and cook, turning as necessary, just until tender, about 2 minutes for super skinny spears and up to 12 minutes for fat spears (If grilling the spears, you’ll want to help ensure the skinny little stalks don’t slip through the grill rack by using a grilling basket or, lacking that, fastening several spears together into “rafts” by sticking them through with wooden toothpicks or skewers, one just below the tips and another toward the bottom of the spears).

Step 4

Transfer the asparagus to a platter and drizzle with the mint dressing. Tear some mint leaves over the top.

Step 5

Serve warm or at room temperature.

Tips & Variations

  • Outdoor grill


Bergy (RIP" Forever in our Kitchen)

5 star for sure. The dressing is minty,a slightly mellow sweet & sour. It enhances the asparagus flavour. Easy recipe that I will make many times. I roasted the asparagus in the oven 400, 8 minutes.

(11 Jul 2016)

Derf "RIP" Forever in our Kitchen

Interesting combination of flavours, sorry but not really our favourite combination. it was not bad , just not to our taste, I'm sure there will be others that will love the mint, but to us it seemed to overpower the asparagus and we do love the flavour of fresh asparagus. if i were to make it again , i would cut waaaay back on the mint.

(1 Jul 2013)