16 May 2008

{ASPERGES GRILLEES AVEC HUILE D’OLIVE ET SEL DE LA MER} With the spring time, comes the arrival of the one seasonable vegetable that is not considered a table etiquette ‘faux pas’ to eat with your finger…… ASPARAGUS  

Now the Frenchman, a true gourmand at heart, knows a good thing when he sees it. So it was to no surprise that this culinary delight was in abundance at the local Provencal farmers market last weekend. A crunchy treat for the taste-buds, excellent as a detox cleanser, the only thing to watch out for is the afteraffects of smelly pee…. my god yes I just mentioned urination in my blog post! But better safe than sorry 🙂

Moving swiftly on, I had the pleasure of eating wonderful grilled asparagus in a little tapas bar in Barcelona, and wanted to recreate the recipe. The olive oil adds flavour & visual appeal, while the grilling accentuates the natural flavours of the asparagus, while keeping the crisp texture and finished with a sprinkle of sea salt to give a little kick.

Helpful HINTS : 

  • when buying asparagus, the younger, thinner variety tends to be more tender, and less prone to tough, stingy outer skin (epecially towards the bottom of the stocks)
  • when cooking on the grill, place the smaller stalks towards the outer / cooler part of the pan, to cook all the asparagus evenly
  • don’t over cook the asparagus, otherwise it becomes overly soft & looses its bright green colour, crunchy texture and taste!

Facts: asparagus is a member of the Lily family! It contains elements that build the kidneys, skin, bones & liver – and a positive effect on our liver = a positive effect on our moods + ability to deal with stress 

RECIPE – SWEET PEA Blog ( for 2 people)

  • 30 slender asparagus stalks (approx. grams)
  • 2 tablespoons olive oil
  • sea salt
  • 1L water


  1. First prepare the asparagus stalks. Wash well with cold water. Remove the bottom woody part of each stalk (approx 2cm or 1 inch). Next cut each asparagus in half and set aside.
  2. In a kettle boil 1L of water. Once boiled, pour into a large saucepan over medium heat (ie N° 4-5 depending on your oven). Add the asparagus and simmer for 5-6 minutes. If your asparagus stalks are larger you may need to leave them in the simmering water for an additional minute of two.
  3. Pre-heat the grill ( or grill pan) to medium heat (not too hot or the asparagus will burn).
  4. Drain the asparagus, and place in a large bowl. Add the olive oil and turn the asparagus with your hands so that all stalks are evenly coated.
  5. IMMEDIATELY place the asparagus on the grill. Cook one side for 2-3 minutes, then turn and cook the other side for 2-3 minutes. If you see that the stalks are browning too quickly reduce the heat and turn the asparagus more frequently.
  6. Serve with a light sprinkling of sea salt.


4 Responses to “GRILLED ASPARAGUS”

  1. chocolateshavings Says:

    This looks like the perfect spring side dish: simple, local and delicious!

  2. Erika (SWEET PEA) Says:

    Chocolateshavings : Hiya, thanks for dropping by. I am often on the hunt for uncomplicated food, especially good for cooking after work! I often think people feel that cooking can be overly difficult because they are at a loss of what to do! Simple things can often be the most delicious. I have started subscribing to the magazine la cucina italiana which is great for this 🙂

  3. Anonymous Says:

    I’m one of those people… So thank you so much for having this blog Erika!! and for inviting me over for your, what you call “simple”, dinners after work so often!! I’m so spoiled and ever so grateful! 🙂

  4. Erika (SWEET PEA) Says:

    Hi there Anonymous 😉 … so pleased you are trying the recipe. Dinner should always be eaten with good friends and family – half the enjoyment of cooking is the sharing. You are always welcome xxx

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