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Recipe: Grilled, Marinated Asparagus


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Shallots, Dijon mustard and lemon juice provide a yummy and tangy marinade for grilled asparagus.

This recipe uses green asparagus, which is first quickly grilled, and then kept in a light Dijon marinade. Some cooks peel the asparagus, but in this recipe that’s not necessary.

Type of dish: Breakfast, Lunch, Side Dish
Equipment: Stovetop Grill, Glass, or Ceramic Dish
Servings: Serves 4


The Marinade:

  • ½ cup extra virgin olive oil
  • juice of 2 lemons
  • 2 TB Dijon mustard
  • 1 shallot, very finely chopped
  • salt to taste
  • white pepper to taste

The Asparagus:

  • 2 lbs green asparagus tough end removed (bend the asparagus until it snaps; the tough end can be frozen for later use in soups).
  • 3 TB olive oil to baste


The Asparagus:

  • Wash, and prepare the asparagus as mentioned above; you’ll be using the upper end, or tip.
  • Coat with olive oil.
  • Heat the grill to just below smoke point – test with a drop, or two of olive oil.
  • Grill the asparagus for no more than 2 min “Al Dente”.
  • Arrange neatly in the glass or ceramic dish.

The Marinade (actually a vinaigrette):

  • Blend all ingredients together.
  • Taste for salt, and lemon juice; if too acidic add more olive oil.
  • Pour over the asparagus, and refrigerate.


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Chris Kresser in kitchen
  1. I’m confused – the asparagus do not get cooked after marinating? Also, don’t they become a greasy mess sitting in all that olive oil?

  2. I can vouch for this recipe as I’ve made something very similar many times (just without the shallots, and I used avocado oil instead of olive oil). Sometimes the simplest ingredient combinations are the most enjoyable.