Cowboy Campfire Grilled Asparagus with Charred Chive Sauce
Chef Tony Reed
4
10 minutes
10 minutes
Side
Charred asparagus over a creamy, smoky chive sauce. Grilling the chives before they go into the sauce builds a second layer of smoke that plays right into Spiceology Cowboy Campfire — bright, herby, and a little fired-up. A fast spring side that looks like you fussed.
Ingredients
Asparagus
- 1 bunch asparagus (about 1 lb), woody ends removed
- 1 Tbsp olive oil
- 1–2 Tbsp Spiceology Cowboy Campfire Seasoning, plus more to finish
- 1 Tbsp fresh lemon juice
- Lemon wedges, for serving
Charred Chive Sauce
- 1 bunch fresh chives (about 1 oz)
- ½ cup parsley
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- ¾ tsp Spiceology Cowboy Campfire Seasoning
- 1 small garlic clove
- 1–2 Tbsp water, as needed
- Black pepper, to taste
Directions
Preheat the grill to medium-high.
Toss the asparagus with the olive oil, 1–2 Tbsp Cowboy Campfire, and 1 Tbsp lemon juice until evenly coated.
Lay the whole chives across the grill grates (perpendicular so they don't fall through, or use a grill basket). Grill 20–30 seconds per side, just until lightly charred and wilted, then remove and roughly chop.
Grill the asparagus 4–6 minutes, turning occasionally, until charred and just tender.
Combine the charred chives, parsley, sour cream, mayo, 1 Tbsp lemon juice, Dijon, honey, ¾ tsp Cowboy Campfire, garlic, black pepper, and 1 Tbsp water in a blender or food processor. Blend until smooth, adding more water as needed until the sauce is spoonable but still creamy.
Taste and adjust with lemon juice or Cowboy Campfire as needed.
Spoon the chive sauce onto a platter, lay the grilled asparagus over the top, and finish with a light sprinkle of Cowboy Campfire and a squeeze of lemon. Serve with lemon wedges.
Recipe Products
Blend
Derek Wolf | Cowboy Campfire Smoky SPG Seasoning
Key Ingredients
Hickory Smoked Salt, Black Pepper, Garlic, Coriander, Mustard