Grilled Asparagus and Spring Onions with Lavender Lemon Dressing

Nothing tastes quite like the fresh, tender asparagus shoots of spring. Get your hands on some freshly picked asparagus and spring onions for a dish that's light, deep and everything in between.
Serves: 8
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated Meyer lemon zest
  • 1 teaspoon chopped fresh or dried culinary lavender buds
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh Meyer lemon juice
  • 1 tablespoon whole grain mustard
  • ¼ cup olive oil, plus more
  • Kosher salt, freshly ground pepper
  • 2 large bunches thick asparagus, trimmed
  • 2 bunches spring onions, halved if large
  • (If you don’t have Meyer lemons, use regular lemons in their place.)
  1. Prepare grill for medium-high.
  2. Whisk chopped culinary lavender buds with olive oil and let stand to infuse for 10-15 minutes. Meanwhile, zest lemons.
  3. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and ¼ cup lavender-infused olive oil in a medium bowl to combine; season dressing with salt and pepper to taste.
  4. Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.


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