The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Grilled Asparagus Salad


1 ½ pounds fresh asparagus

3 tablespoons extra virgin olive oil, preferably Georgia olive oil

2 tablespoons sherry vinegar, preferably BLiS

Kosher salt and freshly ground pepper

3 ounces goat cheese

½ cup pistachio nuts, toasted

¾ cup of your favorite cooked, cured, or smoked Southern ham, julienned

1 baby radish, shaved (optional)


  1. Prepare gas or charcoal grill (Note: Grilled flavor is greatly enhanced by the use of hardwood charcoal).
  2. Prepare asparagus by breaking the stem end where it naturally snaps. Toss in olive oil, vinegar, salt, and pepper.
  3. Place asparagus over hot grill. Cover and cook approximately 2 minutes. Determine when asparagus is done by removing one and tasting. Remove asparagus to serving platter.
  4. Sprinkle crumbled goat cheese, pistachios, and ham over asparagus. Splash over additional olive oil and vinegar as needed.
  5. As an option, use a mandolin to shave radish over dish to finish.
Print Recipe