Grilled Asparagus with Minty Pistachio Drizzle and Shallots

Want a refresher on how to make this?

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Makes for 4-6

INGREDIENTS

• 2 bunches large asparagus (I used 1 bunch of purple!)

• 1/4 cup plus 1 tablespoon olive oil

• 1 small shallot, sliced into thin rings

• 1 tablespoon red wine vinegar

• 1 teaspoon granulated sugar

• 1/4 cup roughly chopped pistachios

• 1 tablespoons freshly chopped mint, plus some leaves for garnish

• juice and zest of 1/2 lemon

• 1/2 teaspoon red chili flakes

• kosher salt and pepper to taste

INSTRUCTIONS

Prepare your asparagus

Turn your grill to high heat and allow it to heat for 10-15 minutes.

Trim the bottom 2-3 inches off your asparagus and discard it (it can be a bit tough and woody!), then place them on a baking sheet or plate. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Quick pickle the shallots

While the grill heats, mix the shallot rings with the red wine vinegar, sugar, and a pinch of salt. Mix well to break up the rings and allow this to sit in the fridge for 5-10 minutes to quickly pickle and remove some of the raw oniony taste.

Make the drizzle

In a small bowl, combine the remaining olive oil, pistachios, chopped mint, lemon juice and zest, chili flakes, and some salt and pepper. Mix well to combine and taste it for seasoning. Adjust to your liking and set aside.

Finish the dish

Throw the asparagus on the grill and grill for about a minute or two, then roll them around a bit and grill on another side for an additional minute. You want them to still be firm and green, so I like to go high heat and just get a bit of charring on them.

Once they are done, platter them up, then generously drizzle with the pistachio drizzle. Finish with the sliced shallot rings and some fresh mint leaves, as well as a pinch of salt and dig in!

Any extra drizzle is a great addition to salads or finish for a piece of grilled chicken and can be kept in the fridge for up to a week!