Grilled Asparagus with Chili Oil


grilled asparagus

A recipe for Grilled Asparagus with Chili Oil, adapted from Emily Weinstein

Grill any amount of asparagus (woody ends of stalk removed) over hot coals, turning constantly. Serve drenched in Chili Oil. Delicious with a blob of mayonnaise or a poached egg!

Chili Oil, adapted from the NYT

  • 2 medium-hot dried chili peppers, seeds removed and roughly chopped. Ancho or other Mexican chilies work great.
  • 1 small clove garlic, pureed or minced
  • 1/4 cup chopped fresh mint leaves
  • 1/2 cup extra virgin olive oil
  • 1 tsp lemon zest
  • Salt.

1. Cover chopped chilies with just enough boiling water to cover. Let sit for 15 minutes. Drain completely by pressing out water in a colander.
2. Add garlic and mint, and mix while slowly adding olive oil. Taste and season with salt. For best flavor, make several hours before using.
Yield: 3/4 cup.