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grilled asparagus sitting in a white baking dish topped with glazed shallots and sherry vinaigrette with one fork in the dish and 2 forks on the side. another plate of asparagus in the top right corner with the dressing to the left if it

Grilled Asparagus with Sherry Vinaigrette

Krista Stechman
Fresh asparagus grilled to perfection, topped with glazed shallots and sherry vinaigrette. A recipe you won't soon forget!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course brunch, dinner, lunch
Cuisine american
Servings 4 people
Calories 671 kcal


  • grill
  • stove top
  • food processor


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


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


Calories: 671kcalCarbohydrates: 32gProtein: 9gFat: 57gSaturated Fat: 8gCholesterol: 3mgSodium: 1295mgPotassium: 818mgFiber: 7gSugar: 19gVitamin A: 1737IUVitamin C: 19mgCalcium: 101mgIron: 6mg
Keyword easter, grilled asparagus, shallots, sherry vinaigrette, spring
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