It’s easy to get confused about seasons of the year when you live in Florida. That’s because we don’t have a full set of seasons. We only have a piece of a set. When the rest of the our country thinks it’s winter, we play along for laughs and try not to gloat about standing in our front yard in the middle of January barefooted and in shorts. During March, April, and May when the rest of y’all are thinking about spring planting, we’re on the tail end of growing season. So, it’s hard for me to relate to anything considered a spring vegetable. Chances are, we grew them in the winter. Grilled Asparagus and Spring Onions with Honey Lime Vinaigrette might seem like spring vegetables to most of you. We Florida residents know what you mean but we have to re-calibrate our thinking to align with the fact that our growing seasons are backwards from the rest of y’all.
We’re special like that.
I don’t grow asparagus. Never have. Never will. You have to wait something like 24 months to harvest your first crop. It’s not like you can just throw asparagus seeds in the ground, walk off and forget them, only to return 2 years later and cut you some asparagus stalks for supper.
Oh, no!
You’ve got to take care of those persnickety little plants the whole time they’re thinking about maybe making you some asparagus. The last time I put that much time and effort into something for years just waiting to see how it would turn out was when I raised my three children.
I’ve got three wonderful children who turned out just fine but I figure the odds might be against me for a fourth repeat. No, sirree. Not going to risk it with asparagus.
I’ll buy asparagus and extend a heart-felt thank you to those of you with the patience and diligence to stick with for 24 months hoping it all turns out well in the end.
For another great asparagus recipe, check out Puff Pastry Asparagus .
Y’all come see us!
Grilled Asparagus and Spring Onions with Honey Lime Vinaigrette
serves:6 to 8
Grilled vegetables are always a winning side dish. A quick-to-make honey lime vinaigrette adds flavor and elevates these vegetables to supah stah status.
make the dressing:
3 tablespoons canola oil
1 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon 4-1-1 seasoning
Whisk all ingredients together. Set aside.
prepare the vegetables:
1 pound asparagus
1 bunch spring onions (green onions)
Wash and trim the asparagus. Remove the tough parts of the stem, usually about the lower third of each stalk.
Wash and trim the spring onions.
assemble:
Find the prettiest serving platter you own (or borrowed). Arrange the asparagus and onions lengthwise on the platter.
Drizzle the dressing over the vegetables.
Heat the grill until it’s screaming hot. Now, an important part is coming up so please pay attention.
The vegetables will cook quickly. We don’t want them to cook through because the asparagus will get mushy and the onions will get tough.
Start with the asparagus. Arrange it on the grill grates so it doesn’t fall through. Sorry, I had to say that.
As soon as the asparagus starts to brown, no more than 3 minutes, gently flip it over and cook for about another minute.
Place the lightly cooked asparagus back in the same serving platter. There’s dressing on the bottom of the platter and you want that to coat the vegetables.
Next, throw the onions on the grill and arrange them so they don’t fall through the grates.
Cook for about one minute. Gently flip them over and cook for another 30 to 45 seconds.
Remove the onions and place on the platter with the asparagus and dressing.
Serve warm or room temperature.
Grilled Asparagus and Spring Onions with Honey Lime Vinaigrette
Ingredients
- serves:6 to 8
- Grilled vegetables are always a winning side dish. A quick-to-make honey lime vinaigrette adds flavor and elevates these vegetables to supah stah status.
- make the dressing:
- 3 tablespoons canola oil
- 1 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon 4-1-1 seasoning
- prepare the vegetables:
- 1 pound asparagus
- 1 bunch spring onions green onions
- assemble:
Instructions
- make the dressing:
- Whisk all ingredients together. Set aside.
- prepare the vegetables:
- Wash and trim the asparagus. Remove the tough parts of the stem, usually about the lower third of each stalk.
- Wash and trim the spring onions.
- assemble:
- Find the prettiest serving platter you own (or borrowed). Arrange the asparagus and onions lengthwise on the platter. Drizzle the dressing over the vegetables.
- Heat the grill until it's screaming hot. Now, an important part is coming up so please pay attention.
- The vegetables will cook quickly. We don't want them to cook through because the asparagus will get mushy and the onions will get tough.
- Start with the asparagus. Arrange it on the grill grates so it doesn't fall through. Sorry, I had to say that.
- As soon as the asparagus starts to brown, no more than 3 minutes, gently flip it over and cook for about another minute.
- Place the lightly cooked asparagus back in the same serving platter. There's dressing on the bottom of the platter and you want that to coat the vegetables.
- Next, throw the onions on the grill and arrange them so they don't fall through the grates.
- Cook for about one minute. Gently flip them over and cook for another 30 to 45 seconds.
- Remove the onions and place on the platter with the asparagus and dressing.
- Serve warm or room temperature.
Robin says
Asparagus with honey and lime – yummy! Cant wait to try this.
Robin
Jackie Garvin says
I hope you enjoy it, Robin!
Lisa says
I have never even though about grilling green onions with asparagus! Thank-you! I can’t wait to try that combination!
Jackie Garvin says
Thank you!