Ingredients
- 1/4 cup fresh mint (loosely packed, finely chopped, plus more for garnish)
- 1/2 cup rice vinegar (unseasoned, or substitute Champagne vinegar)
- 1/4 cup honey (clover honey)
- Salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- 190 to 380 grams fresh asparagus (fresh spears, 1-2 bunches, tough ends snapped off or trimmed)
How to Make
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Step 1: Heat your grill on high or place a grill pan over medium-high heat.
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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.
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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).
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Step 4: Transfer the asparagus to a platter and drizzle with the mint dressing. Tear some mint leaves over the top.
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Step 5: Serve warm or at room temperature.
Tips & Variations
- Outdoor grill
We hope you enjoy this recipe!
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