Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Grilled Asparagus With Avocado Oil & Malabar Black Pepper

Springtime means more asparagus on the menu! With its distinct flavor and natural beauty, asparagus needs nothing more than a drizzle of avocado oil, a sprinkle of good sea salt, plenty of fresh ground malabar black pepper and a few minutes on a hot grill before mounding on a platter for your friends and family to enjoy.

Why avocado oil? It’s more stable than olive oil for higher-heat cooking, and rich in oleic acid (yep, olive oil is too), a monounsaturated omega-9 fatty acid known for its heart-healthy attributes. Avocado oil has a mild flavor, making it great for salad dressings too.

Why malabar black pepper? This is a super aromatic, fruity peppercorn, you will notice the difference compared to the regular grocery store varieties. If you like pepper, you will love malabar peppercorns!

  • 1 – 2 bunches fresh asparagus spears, snapped off at bottom where each stalk naturally snaps as it is bent
  • 1-2 tablespoons avocado oil 
  • generous sprinkle sea salt
  • lots of freshly ground malabar black peppercorns
  • lemons for serving

Heat the grill to medium heat, or use a grill pan on your stove. If you have neither of these, just pan searing the asparagus in a large skillet or broiling them on a broiler safe pan for a few minutes will be delicious. Coat the asparagus with the avocado  oil using your fingers, then sprinkle the salt over them and grind lots of pepper too. Grill 3-4 minutes, just until they are turning a deeper color green and getting the slightest grill marks on them. Transfer to a platter. Serve hot or at room temperature, with fresh lemon squeezed over them.

Asparagus is rich in vitamins and a good source of antioxidants. White asparagus, grown under the soil, which prevents photosynthesis, is not as rich in nutrients as its above-the-ground green colored counter part.

 

 

 

 



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