Grilled Rack Of AsparagusGrilled Rack Of Asparagus—an elegant yet playful way to serve America’s favorite veggie. Photo courtesy California Asparagus Commission.





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April 2010

Product Reviews / Main Nibbles / Vegetables

Asparagus Recipes

Page 11: Grilled Rack Of Asparagus With Herbs & Balsamic Vinaigrette

It’s all in the presentation, and this recipe shows exactly how easy it is to take an everyday vegetable and make it look restaurant-fancy. If it’s not convenient to grill them, you can serve the asparagus steamed. This is Page 11 of a 12-page article. Jump to the recipe below. Click the black links below to view the other pages.


On The Menu



Dinner Entrees:

Asparagus Sides:


Grilled Rack Of Asparagus

Recipe yields 3 to 5 servings.


  • 1 pound asparagus
  • 2 tablespoons shallots, chopped fine
  • 1 tablespoon sweet mustard
  • 1 tablespoon balsamic vinegar
  • 1/2-teaspoon salt and pepper
  • 1 tablespoon fresh herbs, your choice, chopped
  • 6-inch wooden bamboo skewers, 8-10
  • Chopped fresh herbs and lemon zest for garnish


  1. In a pot of boiling salted water, blanch the asparagus for 2 minutes or until crisp-tender.
  2. On a cutting board, divide the bunch of asparagus into servings of 6 to 7 spears. Line up the servings in a row. Run one skewer 2 inches from the top and a second skewer 2 inches from the bottom through all the spears to create a horizontal rack.
  3. For the vinaigrette, put all remaining ingredients in a jar with a tight-fitting lid and shake well.
  4. To grill asparagus, brush racks liberally with vinaigrette to coat well. Grill racks over a medium-high heat barbecue or grill pan for 2-3 minutes on each side until tender. Serve with extra vinaigrette. Top with chopped fresh herbs and lemon zest.

Continue To Page 12: Sweet & Spicy Szechuan Asparagus

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Recipe courtesy California Asparagus Commission. All other materials