Grilled Asparagus with Creamy Raspberry and Dijon Vinaigrette | Canadian Goodness
Recipe from Chef Richard Julien Asparagus is such a popular spring and summer side dish! Adding a creamy berry-based dressing is a perfect complement to the grilling of the asparagus.
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Cooking tools:
- Grill
- Blender
- Mixing bowl
- Serving platter
- Grill basket
- Peeler
- Microplane
- Grater
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Oven
- Paper towel
- Pastry brush
- Kitchen scale
Ingredients
- 2 lbs (1 Kg) asparagus trimmed
- 1 tbsp (15 mL) extra virgin olive oil
- Salt
- pepper
- 10 sprigs fresh thyme leaves pulled from stems
- 2 cloves garlic quartered
- 1 small shallot quartered
- 1/4 cup (60 mL) buttermilk
- 1/4 cup (60 mL) 35 % cream
- 1/4 cup (60 mL) raspberry vinegar
- 3 tbsp (45 mL) liquid honey
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) fresh lemon juice
- 1 tsp (5 mL) grated lemon zest
- 1 cup (250 mL) fresh raspberries
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