Grilled Asparagus with Green Goddess Dressing, Peppers & Almonds

Asparagus gets all dressed up in this recipe from chef Greg Reeves, who gives it a go on the grill before topping it with green goddess dressing, piquillo peppers and Marcona almonds. The vibrant green dish is like spring on a plate – a harbinger of warmer weather to come. Don’t let the boquerones trip you up; they’re easy to make and you can always substitute anchovies if you must.6


Servings: 4


for the asparagus
  • 1 bunch asparagus, trimmed
  • 1 cup piquillo peppers, julienned
  • 1/4 cup Marcona almonds
  • 1 tablespoon extra virgin olive oil
for the dressing
  • 2 egg yolks
  • 2 tablespoon packed tarragon leaves
  • 2 tablespoon packed parsley leaves
  • 2 tablespoon packed basil leaves
  • 1/4 pound arugula
  • 4 boquerones
  • Juice of 2 lemons
  • Salt and pepper to taste
  • 1 cup canola oil


  1. Get a large pot of water boiling and add enough salt to taste like the ocean.
  2. Submerge all herbs and arugula in boiling water for 30 seconds then immediately transfer to a bowl of ice water to stop the cooking process. Do the same procedure with the asparagus, but submerge in the boiling water for 1 minute.
  3. In a food processor, add yolks, herbs, arugula, boquerones and turn on. Slowly drizzle in oil until fully emulsified with the yolks. Season with salt and pepper to taste.
  4. Start grill and get hot. Season asparagus with evoo, salt and pepper, then place in grill. Once there are char marks on the asparagus, transfer to a serving plate.
  5. Top with the green goddess dressing, piquillo peppers and Marcona almonds.

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