Grilled Asparagus topped with Balsamic & Goat Cheese is easy and a hit when you are entertaining! I loved grilled Asparagus. It tells me that spring is here, and summer is not far behind. I grow my own, so making this dish is special when they come straight from the garden. It is an impressive side dish worthy of family gatherings and holiday menus.
Depending on where you live, your growing season may not have started. The local grocery stores have fresh supplies of pencil-thin Asparagus. Once Asparagus is planted and established, it will return year after year because it is a perennial.
Grilled Asparagus with Balsamic and Goat Cheese is delightful. The video will show you step-by-step instructions on how to make this lovely dish that everyone will love—especially me!
But first. Do you know how to trim Asparagus? I had a French Chef named Yvonne Hall in my early days at Highland Lake Inn show me how!
HOW TO TRIM ASPARAGUS
I use two methods for trimming the woody ends of the asparagus. Both work very well so use the method that works best for you.
- Grab a hold of a spear and start to bend it. You’ll feel it has a natural breaking point, so snap it and discard the woody ends.
- Line up 5 or 6 asparagus spears on a cutting board so the tips are even, and use a sharp knife to slice them to the desired length.
My favorite way to cook Asparagus has always been grilling it. It gets a little crispy, a little charred, and almost sweet and caramelized from the grill. First, you marinate the Asparagus. Then turn your grill on and place the Asparagus on the grill lined up side by side, continually turning and moving. Next, remove from the grill.
It’s time to dice the Roma tomatoes. Here is a quick link on how to properly dice a Roma Tomato. I was taught this technique in culinary school! Once finished, lightly salt the tomatoes and, set aside
Finally, let’s make the vinaigrette, and we are on our way to being finished. Easy, peasy, right? In a small bowl add the balsamic, sherry vinegar, dijon mustard, shallots, kosher salt, and extra-virgin olive oil. Whisk until the ingredients are emulsified.
Transfer the asparagus to a serving dish. Sprinkle with the Black Pepper Goat Cheese, diced Roma Tomatoes, and fresh herbs. For another spring recipe, head over to Laurie Bakke’s Kitchen for The French Potato Salad! It is another treat for the upcoming summer months.
Grilled Asparagus with Balsamic & Goat Cheese
Ingredients
- 2 Lbs. Fresh Asparagus
- 2 Tbsp. Balsamic Vinegar
- 2 Tbsp. Sherry Vinegar
- 2 tsp. Dijon Mustard
- 1 tsp Shallot – finely minced
- 1/4 tsp. Kosher Salt
- 1/2 Cup Extra-Virgin Olive Oil
- 1/4 tsp. Fresh Ground Black Pepper
- 2 T. Fresh Italian Parsley finely chopped
- 2 Tbsp. Fresh Mint finely chopped
- 2 Roma Tomatoes seeded and cut into a small dice
- 6 oz. Fresh Goat Cheese crumbled
- 1 tsp. Fresh Ground Black Pepper and Kosher Salt
Instructions
- In a small bowl, combine the Balsamic and Sherry vinegar, dijon mustard, kosher salt, and pepper. Slowly add the shallots, extra-virgin olive oil, Italian parsley and mint. Whisk until all the ingredients are emuslified.
- Sprinkle the black pepper goat cheese crumbles over the lightly grilled asparagus. Then, drizzle with the vinaigrette. Garnish with the remaining Italian parsley and mint.
- Finally, add the diced tomatoes over the goat cheese. Lightly salt and pepper the dish.
- Serve immediately.