Espárragos – a la Plancha
Tapas - Inspired Grilled Asparagus
Our Espárragos a la Plancha recipe offers a delightful Spanish twist on a classic favorite!
Inspired by typical Spanish tapas like roasted Padrón peppers, chorizo and Manchego cheese, Espárragos a la Plancha brings the flavors of Spanish fiesta right to your table. ¡Delicioso!
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Inspired by typical Spanish tapas like roasted Padrón peppers, chorizo and Manchego cheese, Espárragos a la Plancha brings the flavors of Spanish fiesta right to your table. ¡Delicioso!
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Why We Love It!
- Bursting with Flavor: These grilled asparagus spears are a flavor explosion in every bite!
- Perfectly Charred: Grilling is one of the best ways to cook asparagus. And the kiss of smoke adds a flavor that a regular pan can’t match. So with charred edges and a smoky taste, Espárragos a la Plancha becomes a simple yet sensational dish.
- Quick & Easy: Because it's ready in just minutes, it's perfect for a speedy side or a standout appetizer.
- Healthy: Asparagus are packed with antioxidants and vitamins!
What Is Espárragos a la Plancha?
Introducing Espárragos a la Plancha, or ‘grilled asparagus’ in English! This easy dish is all about turning those beautiful green spears into something truly special. This recipe is inspired by the Spanish Padrón peppers, celebrated for their mild to occasionally moderately spicy flavor, chorizo and Manchego. Firstly we grill the Espárragos in a sizzling hot pan to achieve a lovely char and smoky flavor, then we dress it with a zesty lemon garlic dressing. To finish, we sprinkle Spanish Manchego cheese and a pinch of Piment d’Esplette pepper over it. Espárragos a la Plancha is fresh, simple and absolutely delicious. So let’s get cooking!
Ingredients
Espárragos a la Plancha
left to right top to bottom – check ‘Recipe’ below for adjustable quantity info
- Fresh Lemon: We use organic lemon, since we need to zest the skin.
- Fresh Garlic
- Asparagus: Select asparagus that look bright green and crisp with tightly closed tips, so best avoid limp or shriveled stalks. And medium-thickness spears are ideal for grilling!
- Kosher Salt
- Piment d’Esplette: Piment d’Esplette is a type of chilli pepper from the Basque region of France, bordering Spain. It’s named after the village of Esplette. This pepper is also known for its mellow heat and super aromatic flavor.
- Aged Manchego Cheese: Manchego is a famous Spanish hard cheese made from the milk of Manchega sheep in the La Mancha region. And aged Manchego has a delicious nutty and buttery flavor that pairs perfectly with tapas, salads and off course, our grilled Espárragos recipe.
- Extra Virgin Olive Oil
How To Make Espárragos
Preheat
Begin by heating a grill pan over medium heat.
Trim
In the meantime, rinse and wash the asparagus thoroughly and pat them dry with a paper towel. Then trim the woody ends with a knife.
Chop, Zest & Grate
Stir
In a bowl, combine 2 tablespoons of olive oil, lemon juice, zest, garlic and a pinch of salt and stir all well.
Grill
Start by adding a splash of olive oil to the hot grill pan. Because we have a medium size grill, we cook our asparagus in two batches. Then place the asparagus on the grill, not parallel to the ridges, to get beautiful char marks. And cook for about 3 minutes on each side, until the asparagus are tender but still crisp.
Then do the same with the second batch and place the half zested lemon cut side down on the grill as well. The lemon is ready when golden charred and caramelized. Then add the first batch of asparagus back to the grill.
Season
Serving Tips & Pairings
- Tapas: Pair Espárragos a la Plancha with other tapas like olives, tomato bread and marinated artichokes. Obviously, roasted Padrón peppers, chorizo and Manchego cheese would make the tapas circle complete…
- Mayo: Dip them into our Mayonnaise Maison – absolutely delicious!
- Bread: Serve on a slice of baguette, focaccia or whole grain bread, because the nutty flavor of whole grain bread complements the earthy tones of Piment d’Espelette and Manchego.
- Pasta: Add a few Espárragos spears to nearly any type of pasta dish, whether it includes cheese, like mozzarella, meat or fish.
- Seafood: Serve it alongside grilled or sautéed salmon or shrimp because the lemon garlic dressing goes well with seafood.
- Grilled Meat: It makes a great side for grilled, chicken, veal or steak.
- Salad: And chop the Espárragos into bite-size pieces and toss it with mixed greens, cherry tomatoes, cucumber and a bit more of the lemon garlic dressing.
- Drinks:
- Pair it with a Limonata!
- Sip a citrusy Albariño to complement the charred flavor!
Substitutions & Variations
- Add a Crunch: Top Espárragos a la Plancha with toasted nuts like almonds or pine nuts for extra crunch.
- Cheese: Can’t find aged Manchego cheese? Use Parmesan or Pecorino Romano, both great alternatives.
- Zucchini: If asparagus is not available, zucchini makes a delicious substitute. Cut the zucchini into spears for the same cooking technique and presentation.
- Vegan: Replace Manchego cheese for vegan cheese or natural yeast for a cheesy flavor.
- Spice it Up: If you like things hot, up the heat with a sprinkle of chili flakes.
FAQs
Store it in an airtight container in the fridge, it will stay fresh for up to 3 days. Then, enjoy it cold or reheat in the oven at 350°F/175°C for about 5 minutes, while being careful not to overcook. It’s really delicious because the Manchego cheese melts nicely over the asparagus!
Recipe
Espárragos – a la Plancha
Ingredients
- 1 piece lemon - organic
- 1 piece fresh garlic clove
- 500 g asparagus
- 1 pinch kosher salt
- 1 tsp Piment d'Esplette
- 50 g aged Manchego cheese
- 2 tbsp extra virgin olive oil
Instructions
- Begin by heating a grill pan over medium heat.
- In the meantime, rinse and wash the asparagus thoroughly and pat them dry with a paper towel. Then trim the woody ends with a knife.
- Zest the lemon as fine as possible with a Microplane. Then cut the lemon in 2 and juice one half and reserve the other half for grilling.Grate the Manchego cheese.
- In a bowl, combine 2 tablespoons of olive oil, lemon juice, zest, garlic and a pinch of salt and stir all well.
- Start by adding a splash of olive oil to the hot grill pan. Because we have a medium size grill, we cook our asparagus in two batches. Then place the asparagus on the grill, not parallel to the ridges, to get beautiful char marks. And cook for about 3 minutes on each side, until the asparagus are tender but still crisp.Then do the same with the second batch and place the half zested lemon cut side down on the grill as well. The lemon is ready when golden charred and caramelized. Then add the first batch of asparagus back to the grill.
- Add a pinch of salt to the asparagus and drizzle with the lemon-garlic dressing. Then top your Espárragos with Manchego cheese and a sprinkle of Piment d’Espelette. Finally, finish off with a squeeze of grilled lemon for some extra sweet charred-lemony flavor!
Notes
- Fresh Lemon: We use organic lemon, since we need to zest the skin.
- Fresh Garlic
- Asparagus: Select asparagus that look bright green and crisp with tightly closed tips, so best avoid limp or shriveled stalks. And medium-thickness spears are ideal for grilling!
- Kosher Salt
- Piment d’Esplette: Piment d’Esplette is a type of chilli pepper from the Basque region of France, bordering Spain. It’s named after the village of Esplette. This pepper is also known for its mellow heat and super aromatic flavor.
- Aged Manchego Cheese: Manchego is a famous Spanish hard cheese made from the milk of Manchega sheep in the La Mancha region. And aged Manchego has a delicious nutty and buttery flavor that pairs perfectly with tapas, salads and off course, our grilled Espárragos recipe.
- Extra Virgin Olive Oil
Nutrition
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