It cannot possibly be more than half way through April.

These months recently—I swear the calendar is playing tricks on me. The good news is that spring is officially upon us, the Farmer’s Market had it’s opening day last weekend, and I’ve been eating asparagus like it’s my job.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Like many of us who survive winter in a cold, desolate climate, asparagus signifies to me all the warm fuzzy feeling of spring. Magnolia trees, outdoor seating, yard work, sunshine. So in order to kick off spring correctly, I’m pairing this simple charred asparagus dish with a sauce that epitomizes spring.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Fresh, zesty, lemony, and with a some bite. It’s unfairly simple to whip up, and if you happen to get some sauce on that grilled steak or pork chop or chicken or fish on your plate, you’ll be even happier.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Charred Asparagus With Horseradish Cream Sauce
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • 2 bunches asparagus, ends trimmed
  • Kosher salt
  • ½ cup crème fraîche
  • 1-2 tablespoons grated horseradish
  • 2 tablespoons lemon juice
  • zest from ½ a lemon
  • Freshly ground black pepper
  • ¼ cup chives, chopped
Instructions
On the grill:
  1. Preheat grill to high heat.
  2. Toss asparagus with olive oil and a generous pinch of Kosher salt. Place asparagus in a grill basket (or directly on the grill if the spears are large enough) and cook, turning occasionally, until asparagus is tender and slightly charred, about 5-8 minutes.
On the stove:
  1. Heat olive oil in a cast iron skillet. Place asparagus spears into skillet, working in batches, and season generously with Kosher salt. Cook, turning occasionally, until asparagus is tender and slightly charred, about 8-10 minutes. Repeat with remaining batches.
Make the sauce and serving:
  1. In a small bowl, whisk together crème fraîche, horseradish, lemon juice, lemon zest, and freshly ground black pepper, and ½ the chives. Drizzle over asparagus spears and top with remaining chives.

 

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