While shopping at Trader Joe’s last weekend, I came across a gorgeous site… PURPLE asparagus! It’s not too often you find these in a grocery store… a local farmer’s market perhaps, but a large store? Rarely. Therefore, I just had to buy them! They were big and fat and beautiful! I decided to grill them and whipped up a little dill sauce to serve them with.
Since they were so large, I actually split them down the center, drizzled them with olive oil and a little salt and pepper and then put them on the grill for about 3 minutes on each side. I used medium-high heat, with the lid closed. The smallest of the stalks were left whole to avoid overcooking/burning.
Before starting the grill, I threw together this sauce…
1/4 c. mayo (I used Hellman’s low fat)
1/4 c. sour cream (also used low fat)
1/2 tsp. minced shallot
1/2 tbsp. fresh lemon juice
Fresh, chopped dill (I used about 1 tbsp)
Sea salt and pepper to taste
Mix all ingredients thoroughly. Allow to sit (if time permits) so the flavors meld. Feel free to mess around with the amounts to adjust the taste to your liking. You could even add a little water to thin out the sauce a bit.
The end result were beautiful asparagus spears, which turned green from cooking, but tasted a bit sweeter than your average spears. They were still crunchy and the little bit of salt enhanced their flavor perfectly.
I served them with a dollop of the dill sauce, but you could slather them in the sauce as well and enjoy them just as much (if not more!).