There’s something about a perfectly grilled side of vegetables. Sure, you make a mean sauteed spinach with mushrooms or steamed broccoli with garlic, but the gently crusty-crisp texture a grill imparts on a vegetable is the work of higher forces.
Here, grilled asparagus gets a lift by a bright, assertive scoop of citrus, in this case, the Citrus maxima, or pomelo.
“Roasting the [fruit] highlights the natural sugars and is a perfect contrast to the woody asparagus. The grapefruit wakes up the palate,” says Bryan Brown, executive chef of Monarch Beach Resort, Bourbon Steak Orange County, a Michael Mina restaurant in Dana Point, CA. With only six ingredients needed to pull this restaurant-worthy dish together, you may want to make this a regular in your weeknight arsenal. Need some main course inspiration? Try this portobello burger or grilled clams.
Makes 2 servings
10 minutes min.
20 minutes min.
- 1 bunch pencil asparagus, cut on a bias
- 3 tbsp unsalted butter (1.5 tablespoons for each half grapefruit)
- 3 tbsp coconut sugar (1.5 tablespoons for each half grapefruit)
- Grapefruit, pomelo ½ each, one full grapefruit
- Salt and pepper, to taste
How to make it