Recipe Archive

Grilled Asparagus with Black Bean Salsa

Serving size:	Serves 4-6
Prep time:	30 minutes
Cook time:	8-10 minutes
Difficulty:
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Nugget Signature Recipe

The asparagus harvest is in full swing, which inspires us to create a slew of recipes centered around one of our (and, we hope, your) favorite vegetables.

Try our Grilled Asparagus with Black Bean Salsa. Reuse those asparagus ends after you’ve trimmed them by turning them into soup! Asparagus ends can sometimes be fibrous though, so make sure you give them a good long turn in the blender.

Ingredients

• 2 bunches asparagus, trimmed
• 4 vine ripe tomatoes, seeded and diced
• 1 medium red onion, diced
• 2 tablespoons cilantro, chopped fine
• 1 can black beans, drained
• 1 teaspoon garlic paste
• 2 lemons, juiced; zest of 1
• ½ jalapeño, seeded and diced fine
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher or sea salt

Preparation

Preheat the grill or a grill pan to medium high. While it heats, make the salsa.

Zest 1 lemon and then juice them both into a large bowl. Place your red onion, garlic, and jalapeño into the bowl and add 1 teaspoon of salt; let rest while you chop the rest of your ingredients. Mix all of your ingredients, except for the asparagus and oil, and set aside while you grill.

When your grill is preheated, toss the asparagus in olive oil and salt. Place on the grill over direct heat and grill for 6-8 minutes or until just the outside of the asparagus gives under pressure. Be careful not to overcook your asparagus on the grill because they will continue to cook after they come off.

Arrange the asparagus on the plate and top with salsa.

Techniques used in this recipe

• grill (I)
• direct heat
• dice

Pair with

Light Lager

— Hank Beal, Director of Adult Beverages

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