Grilled Asparagus with Backyard Citrus

Photo by Andrew Cebulka

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8 Servings

  • 1 large grapefruit
  • 1 large orange
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons canola oil (or other high-heat oil), plus more if needed
  • 2 pounds asparagus, woody ends trimmed
  • Freshly ground black pepper
  1. Zest grapefruit and orange and set aside. Segment grapefruit and orange (working over a bowl to preserve juice). Gently strain segments, reserving segments and juice in separate bowls.
  2. Add ½ teaspoon of salt, vinegar, dijon mustard, and 1 tablespoon water to the bowl with juice. Whisk to combine. Slowly drizzle in olive oil, whisking to emulsify.
  3. To a shallow roasting pan, add canola oil and asparagus. Season with remaining salt and black pepper. Transfer to a gas or charcoal grill over a hot fire and cook, uncovered (in batches if necessary), turning as asparagus blackens, about 6 minutes total. (Note: If your grill grate might allow asparagus to fall into the grill, use a perforated grill pan.) Cook, partly covered, for 3 to 4 minutes. When all the asparagus is nicely charred, transfer to a serving platter.
  4. Scatter citrus segments evenly over asparagus and drizzle with dressing. Garnish with zest and serve.
  • From Matt Lee and Ted Lee, Charleston, South Carolina

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