Grilled White Asparagus with Nut Vinaigrette

🥢 Grilled Asparagus: Detoxifying Elegance

We usually consume canned white asparagus straight from the jar, dressed with mayonnaise. However, grilling them completely transforms their flavor profile: the heat evaporates excess water, caramelizes their natural sugars, and gives them a spectacular toasted touch. The nut vinaigrette provides the crunch and necessary healthy fats.

🌰 Why it is exceptionally healthy

• Diuretic Power: Asparagus contains asparagine, an amino acid that increases urination and helps the body eliminate toxins and excess salts.
• Pure Prebiotics: Rich in inulin, a fiber that we don't digest, but the good bacteria in our intestinal flora do.
• Heart-Healthy Fats: The walnuts and almonds in the vinaigrette protect the heart and reduce cholesterol absorption.

📝 Step-by-Step Preparation

1. The Preparation: Use 1 jar of good quality thick white asparagus (about 10.5 oz / 300g drained). Take them out of the jar carefully so as not to break the tips, drain them well, and dry them delicately with paper towels. They must be very dry to brown on the grill.
2. The Crunchy Vinaigrette: Finely chop 0.7 oz (20g) of peeled walnuts and 0.7 oz (20g) of unsalted toasted almonds. In a small bowl, mix the nuts with 1 fl oz (30ml) of EVOO, 2 tsp (10ml) of Sherry or apple cider vinegar, a pinch of flaky salt, and chopped fresh parsley. Set aside.
3. The Searing: Heat a griddle or large non-stick pan over medium-high heat with a few drops of EVOO spread with a brush.
4. The Golden Brown: Place the asparagus aligned on the griddle. Leave them for about 2-3 minutes on one side until they acquire a beautiful golden and toasted color. Flip them very carefully using tongs and brown the other side.
5. Plating: Transfer the hot asparagus to a flat presentation dish, placing them neatly.
6. The Master Touch: Stir the nut vinaigrette you set aside well and spoon it longitudinally over the asparagus. Serve immediately as a luxury starter.