Himalayan Salt Slab Asparagus
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced basil leaves
- 1 tablespoon olive oil
- 16 asparagus spears, trimmed
Procedure
Grilling asparagus brings out their natural sweetness, and grilling them directly on a Himalayan salt slab imparts a subtle salty note to the vegetable. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature before lightly scrubbing under running water.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey and whisk in olive oil until well combined. Taste and season with salt and pepper and stir in basil. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon oil. Place the asparagus directly onto salt slab and cook until tender, about 2 to 3 minutes per side, using tongs to turn halfway through cooking. Remove the asparagus from the slab and transfer to a plate.
To serve: Arrange the asparagus onto a large platter. Stir dressing until well combined and use a spoon to drizzle over the asparagus. Serve immediately.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey and whisk in olive oil until well combined. Taste and season with salt and pepper and stir in basil. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon oil. Place the asparagus directly onto salt slab and cook until tender, about 2 to 3 minutes per side, using tongs to turn halfway through cooking. Remove the asparagus from the slab and transfer to a plate.
To serve: Arrange the asparagus onto a large platter. Stir dressing until well combined and use a spoon to drizzle over the asparagus. Serve immediately.
Himalayan Salt Slab Asparagus
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon honey
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced basil leaves
- 1 tablespoon olive oil
- 16 asparagus spears, trimmed
Procedure
Grilling asparagus brings out their natural sweetness, and grilling them directly on a Himalayan salt slab imparts a subtle salty note to the vegetable. Make sure to heat the salt slab slowly on the grill or in an oven to prevent cracking. Also make sure to give the slab several hours to cool to room temperature before lightly scrubbing under running water.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey and whisk in olive oil until well combined. Taste and season with salt and pepper and stir in basil. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon oil. Place the asparagus directly onto salt slab and cook until tender, about 2 to 3 minutes per side, using tongs to turn halfway through cooking. Remove the asparagus from the slab and transfer to a plate.
To serve: Arrange the asparagus onto a large platter. Stir dressing until well combined and use a spoon to drizzle over the asparagus. Serve immediately.
Prepare the Himalayan Salt Slab: Place a completely dry Himalayan salt slab on a cold charcoal or gas grill. Light grill and heat slowly to 400°F. Once grill reaches temperature, allow salt slab to heat for another 20 to 30 minutes. Alternately, set salt slab on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400°F. Once oven reaches temperature, allow salt slab to heat for another 20 to 30 minutes.
To prepare dressing: In a small bowl, add the lemon juice, zest, and honey and whisk in olive oil until well combined. Taste and season with salt and pepper and stir in basil. Set aside.
To cook asparagus: Lightly coat the asparagus in 1 tablespoon oil. Place the asparagus directly onto salt slab and cook until tender, about 2 to 3 minutes per side, using tongs to turn halfway through cooking. Remove the asparagus from the slab and transfer to a plate.
To serve: Arrange the asparagus onto a large platter. Stir dressing until well combined and use a spoon to drizzle over the asparagus. Serve immediately.