Grilled Asparagus with Sherry Vinaigrette is a Spring time favorite! It’s starting to get warm outside, everyone is excited to start using the grill more and asparagus is in season!
My husband actually told me that this is his favorite way he’s ever had asparagus. That’s saying A LOT because he is a HUGE lemon fan so hollandaise sauce really ranks way up there on asparagus. Personally I love the mildly sweet yet mildly acidic taste of sherry vinegar.
Table of Contents
What is sherry vinegar?
Sherry vinegar is another type of vinegar made from wine. It is made from sherry wine which comes from the area called the Sherry Triangle in Spain. It’s really a nice addition to your vinegar collection. It goes perfectly with grilled asparagus.
What does sherry vinegar taste like?
Sherry vinegar is kind of a class of it’s own. It is mildly sweet and seems a bit less acidic than a red or white wine vinegar. There’s a bit more too it than an apple cider or rice vinegar. I find it very helpful in adding depth of flavor to recipes. I’m a huge fan of it in my creamy tomato soup as well. If you’re looking for a secret weapon for a recipe, sherry vinegar could very well be it!
How to grill asparagus
If you’ve never grilled asparagus, don’t worry! It’s fast, simple and delicious. You want to make sure to turn the grill on ahead of time to a medium-high heat. Don’t put your asparagus on a cold grill. Drizzle just a tiny amount of olive oil over the asparagus and rub it all over with your hands to coat. You don’t want too much oil or else the grill flame will flare up and you’ll get those nasty black smoke marks all over your asparagus. Besides, who likes vegetables drenched in oil?!
Season the asparagus with salt and pepper (or whatever seasoning you choose) and it’s ready for the grill. Grill the asparagus, flipping one time and removing from the grill afterwards.
How long to grill asparagus
Grilling asparagus for the Grilled Asparagus with Sherry Vinaigrette is very quick and easy. Once your grill is ready on a medium-high heat you can place the asparagus on the grill and do not disturb it until it is time to flip. Grill it for 2 minutes, flip and grill 2 more minutes. Remove it from the heat and you’re grilled asparagus is ready for sauce, other ingredients or to be eaten just like that.
Tips for the best Grilled Asparagus with Sherry Vinaigrette
- Don’t forget to snap or cut the ends off the asparagus. The bottom 1/4-1/3 of the asparagus stalk is very tough. An easy way to know exactly where to snap it off is to hold a stalk between 2 fingers on each end of the asparagus. Slowly bend the stalk until it naturally snaps off. That is the spot you want to cut the rest of the stalks at.
- Do not over grill your asparagus. The asparagus will continue to cook slightly after taking it off the grill.
- Don’t be afraid to let the shallots get a darker brown color. That’s where all the sweetness and flavor comes from. Just make sure to continue stirring during the process.
- Using a food processor to make the vinaigrette makes it easier to keep it emulsified.
Making the glazed shallots for Grilled Asparagus with Sherry Vinaigrette
These will be the simplest most delicious things you have tasted. The hardest part about these shallots is peeling them. Peel the shallots and place them in a heavy bottomed sauce pan. Add the chicken stock, white wine and sugar.
Bring it to a boil and reduce the heat slightly, to a low boil but above a simmer stirring occasionally. Once the liquid is all evaporated, stir the shallots more frequently scraping the brown bits off the bottom of the pan. Once the shallots are a medium brown turn the heat off, season with salt and pepper.
Making the sherry vinaigrette
Add sherry vinegar, salt, pepper, honey and dijon mustard to a food processor. Pulse several times to mix well. Turn the food processor on low and slowly drizzle in the olive oil letting it mix an extra 10 seconds after all the oil is in. Taste and add salt or pepper if needed.
Grilling the asparagus
Turn the grill on to medium-high heat and let warm up for 10 minutes so the grill is nice and hot. Snap or cut the asparagus stalks off where the woody part of the stem begins, about 1/3-1/4 of the way from the bottom of the stalk. Drizzle the olive oil on the asparagus and season with salt and pepper. Rub the oil and seasoning all over the asparagus. Place asparagus on the grill and leave it untouched for 2 minutes. Turn over and grill 2 more minutes. Remove from grill.
Putting together the Grilled Asparagus with Sherry Vinaigrette
Lay the asparagus across a plate. Top with glazed shallots and drizzle sherry vinaigrette over the top. It’s ready to serve and enjoy!
If you tryout Grilled Asparagus with Sherry Vinaigrette I would love it if you would rate this recipe and/or leave a comment! Don’t forget to take a photo after you make it and tag me on Instagram @inkristaskitchen, I’d love to see your creations!
Don’t forget to check out some Desserts!
Grilled Asparagus with Sherry Vinaigrette
Equipment
- grill
- stove top
- food processor
Ingredients
For the glazed shallots
- 12 shallots peeled
- 1 cup chicken stock
- 1/3 cup white wine dry
- 2 tbsp butter unsalted
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the sherry vinaigrette
- 1/3 cup sherry vinegar
- 1 tbsp honey
- 1.5 tsp country style dijon mustard regular dijon or stone ground is fine
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup olive oil
For the asparagus
- 2 pounds fresh asparagus
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
Glazed shallots
- Peel the shallots and place in a heavy bottomed sauce pan
- Add the chicken stock, white wine, butter and sugar and bring to a boil. Once boiling turn down the heat to keep the shallots at a simmer, uncovered
- Stir occasionally while reducing until all liquid is evaporated. At that point stir the shallots regularly scraping up any brown bits that may be on the bottom of the pan
- Once the shallots are a medium brown color turn off the heat and set them to the side
Sherry vinaigrette
- Add the sherry vinegar, honey, country style dijon mustard, salt and pepper to a food processor. Blend on low for 10 seconds
- With the food processor still on low speed, take the top piece out and slowly drizzle the olive oil in. Blend 5 more seconds after drizzling it all in
- Pour the vinaigrette into a small container and set to the side
Grilling the asparagus
- Turn the grill onto medium-high heat and let warm up for 8-10 minutes
- Snap or cut the ends off the asparagus. About the bottom 1/3.
- Drizzle the olive oil on the asparagus and sprinkle the salt and pepper over it. Gently mix with your hands to coat all pieces
- Set the asparagus onto the grill in one layer and do not touch for 2 minutes
- Flip the asparagus over to the other side and grill an additional 2 minutes. Remove asparagus from the grill onto a plate
- Top asparagus with the shallots and drizzle the sherry vinaigrette over the top. Serve warm
Leave a Reply