Recipe: Grilled, Marinated Asparagus | Chris Kresser
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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 post is sponsored by the Paleo Recipe Generator, which features over 700 Paleo recipes personalized to meet your unique needs.

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.


For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

  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.

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