Grilled Citrus Asparagus with Creamy Miso Cheese Dip

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Place asparagus on a sheet pan. Coat lightly with oil. Sprinkle zest and salt over asparagus. This can be marinated for an hour ahead of time.

Grill over direct high heat, just until there are grill marks, about a minute. Turn once and cook another minute. Remove from heat and place back on the same sheet pan and toss asparagus in the oil, lemon and salt mixture.

Creamy Miso Cheese Dip

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Blend together in a food processor until mixed completely.

Serve the asparagus warm or refrigerate for later use. The Creamy Miso Cheese Dip is great with both the warm and chilled asparagus. Perfect with our J. Lohr Estates Bay Mist White Riesling.