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Grilled Asparagus with Spring Onions and Green Goddess Dressing

  • Prep Time: 15 minutes
  • Cook Time: 5 - 7 minutes
  • Servings: 4
  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Reynolds Wrap® Heavy Duty Aluminum Foil makes grilling a delicious meal quick and easy, with minimal clean up.

Ingredients

  • Reynolds Wrap® Heavy Duty Aluminum Foil

For Dressing

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 2 Tbsp roughly chopped chives
  • ¼ cup roughly chopped Italian parsley
  • 1 Tbsp roughly chopped tarragon leaves
  • ½ cup baby spinach or watercress leaves
  • 1 Tbsp lemon juice
  • 1 anchovy, drained and rinsed
  • ½ garlic clove, thinly sliced
  • Coarse salt and pepper to taste

For the Dish

  • 1 bunch asparagus (1 lb)
  • 1 bunch scallions or Spring onions
  • 1 Tbsp olive oil
  • ¼ tsp coarse salt
  • Freshly ground pepper
  • Flaky sea salt, to finish
  • ¼ cup snipped chives for garnish

Directions

Step 1

In a food processor, mini food processor, or blender, combine all of the dressing ingredients except salt and pepper and blend until very smooth and bright green. Season to taste and set aside.

Step 2

Heat a grill to medium high. Remove a 36-inch length of Reynolds Wrap® Heavy Duty Aluminum Foil from the roll, and fold in half. Roll the edges over a few times to create sides, and crimp the corners. Poke a holes in it using a metal skewer or the tip of a sharp knife. Place the foil “pan” on a baking sheet, and place the asparagus and onions on it. Toss with the oil, coarse salt and pepper, coating well.

Step 3

Using tongs, slide the foil “pan” to the grill while holding the baking sheet right next to the grill. Grill for 5-7 minutes, tossing once or twice, until lightly charred and tender. (time will vary depending on heat of grill and thickness of asparagus).

Step 4

Using tongs, pull the foil “pan” onto the baking sheet.

Step 5

Spread some of the green goddess dressing on the bottom of a serving platter, and top with the asparagus and onions. Sprinkle with flaky sea salt and snipped chives. Pass extra dressing on the side.

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