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Grilled Asparagus with Caramelized Shallot Vinaigrette


Choose spears that are smooth and vibrant, with trim, tight tips.

  • Servings: 4

Source: Martha Stewart Living, April 1999


  • 2 pounds jumbo asparagus
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 ounces pea shoots, for garnish (optional)
  • Caramelized Shallot Vinaigrette


  1. Heat grill or a grill pan until medium hot. Snap off and discard the tough ends of the asparagus. Place asparagus in a bowl. Drizzle oil over asparagus; season with salt and pepper. Grill, turning every few minutes, until tender, about 12 minutes. Garnish with pea shoots, if desired; serve with vinaigrette.

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