Filed Under: aioli, Asparagus, asparagus recipe, Goat Cheese, grill-guide, vegetable

Grilled Asparagus with Goat Cheese Aioli

Asparagus is among the earliest and tastiest crops indicating that Spring has sprung.

June 3rd, 2016

Asparagus is actually a perennial and the tender spears are shoots. Look for bright green stalks with tightly closed, compact tips. Jackson-Triggs Reserve Sauvignon Blanc VQA is the perfect match with its citrus, grassy and gooseberry aromas and bold, refreshing taste.  
  • 1 large bunch of asparagus
  • 1/4 cup of olive oil
  • Salt and pepper
  • 1 cup goat cheese aioli (recipe included under directions)
  • 1 cup crispy shallots (available at most Asian grocery stores)
  • Goat Cheese Aioli Ingredients:
  • 1 egg yolk
  • 2 tbsp white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup fresh goat cheese
  • 1 tbsp roasted garlic
  • 1/2 lemon, juiced
  • Salt and pepper to taste
  1. Preheat your BBQ to high heat.

  2. Break off the bottom of the asparagus stalk, roughly 1” from the base. This lower portion of the stalk is “woody” and needs to be removed.

  3. Clean the asparagus by rinsing in cold water and drain.

  4. In a large bowl, toss the asparagus in olive oil and season with salt and pepper.

  5. Grill over high heat for roughly 4 minutes, or until just tender.

  6. Remove from grill and cut into bit size pieces.

  7. Remove from grill and cut into bit size pieces.

  8. Goat Cheese Aioli Instructions:

  9. Add yolk, vinegar and 1 tsp of warm water to a food processor.

  10. Turn the food processor on low and begin to add the olive oil SLOWLY, in a very thin stream.

  11. Next add goat cheese, garlic and continue to blend until well combined and smooth.

  12. Season with lemon juice, salt and pepper.

Grilled Asparagus with Goat Cheese Aioli

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