1–2 tablespoons flat-leaf parsley (or basil, or dill)
1–2 teaspoons water
Preheat Grill to Medium-High heat
Trim off the tough ends of the asparagus, removing any tough or fibrous ends. Place in a large baking dish or bowl.
Add olive oil, salt, pepper, garlic and zest from one lemon. Give a really good toss, mixing and coating each spear well.
Make the Preserved Lemon Aioli. Ether very finely chop the preserved lemon (including peel), garlic and herbs and stir with the mayo and water in a bowl, or place all in a food processor and pulse until smooth. Add a tiny bit of water to loosen, scrape down the sides as needed. Making a double batch is easier in the food processor. Leftovers will keep up to 4days.
Once the grill is hot, place the asparagus on the grill across the grates, uncovered. Turn after 1-2 minutes, moving any thinner ones to a cooler spot. Grill 1-2 more minutes. Asparagus will begin to turn bright green- and at this point, test one for doneness.
I prefer them tender-crisp, with a tiny bit of snap, and a little char. Place them back in the baking dish, squeeze with lemon and juice and give another toss.
Serve immediately. If serving with the Preserved Lemon Aioli, spread the aioli down on a platter or large plate and pile the asparagus over the top (tips pointing in the same direction). Garnish with a few flat-leaf parsley leaves and Aleppo chili flakes if you like.
Feel free to keep marinated asparagus in the fridge up to 4 days before grilling, and grilled asparagus will keep 3-4 days after grilling.
Use Grilled Asparagus as a side dish, or as an addition to pasta or pasta salads, buddha bowls, salads, etc.
Serving Size:Without the Aioli
Saturated Fat:0.6 g
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