As many of you know, late last year I published a short cookbook, Pacific Northwest Plates, featuring nearly every recipe mentioned in the Thomas Austin Crime Thriller series from books 1 through 10.
With asparagus season beginning soon in Washington State, I thought it would be the perfect time to share one of those recipes here on the blog: Grilled Asparagus with Lemon and Hazelnut Vinaigrette. If you’re looking for a fresh spring dish, I hope you’ll give this recipe a try. It’s a great side for grilled meats, seafood, or even as part of a simple vegetarian meal.
If you’re interested in the full cookbook, the ebook is free for newsletter subscribers, and if you’re not signed up yet, you can do so here. If you prefer a paperback copy, it’s available on my website and Amazon.
I love asparagus season in Washington, and this Grilled Asparagus with Lemon and Hazelnut Vinaigrette is a wonderful way to enjoy them. The combination of the bright citrus dressing and the crunch of local hazelnuts elevates the dish while keeping it simple.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup toasted hazelnuts, chopped
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Blanch the Asparagus (Optional): For a brighter green color and slightly firmer texture, blanch the asparagus in boiling water for 1 minute before grilling. This locks in the color and ensures even cooking.
Don’t Overcook the Asparagus: Keep a close eye on the asparagus while grilling. You want it tender but still slightly crisp. Overcooking can make it too soft, and you’ll lose that satisfying bite.
Preheat the Grill
1. Preheat your grill to medium heat.
Grill the Asparagus:
2. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper.
3. Grill for about 4-5 minutes, turning occasionally, until tender and slightly charred.
Make the Vinaigrette:
4. In a small bowl, whisk together the lemon juice, white wine vinegar, Dijon mustard, and 1/4 cup olive oil. Stir in the toasted hazelnuts.
Serve:
5. Drizzle the lemon and hazelnut vinaigrette over the grilled asparagus and serve warm.
Let me know if you end up making this one—I’d love to hear what you think. And if you want more recipes from the series, be sure to check out the cookbook. Happy cooking!
If you give this recipe a try, I’d love to hear what you think—feel free to leave a comment and let me know. And if you’re curious about the Thomas Austin or S.W.O.R.D. series, you can find them both on Amazon or here on my website. Happy cooking!
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