Por Chef Eric Gephart

Grilled Asparagus with Charred Lemon Butter Sauce

Raciones: 5 people
Tiempo de cocción: 0 - 30 min
A la parrilla


  • Main

Bold saucy sides are always in season! Fire this one up with the main protein is resting and bring everything to the table together at the optimum time. Please Enjoy.


  1. 01

    Stabilize your grill at 450+F. Bank the charcoal under 1 side and lower the grill grate the lowest setting of the divide and conquer system. Add the Peppercorns and bay leaves. Slice your lemon in half and place the flesh side on the grill while the liquid is reducing. Once the lemon is nicely charred, squeeze half into the reduction mixture. Simmer and reduce until liquid is reduced by about 75%.



    • 6 each Black pepper Corns
    • 1 each Bay Leaf
    • 1 each Lemon, Sliced in Half
  3. 02

    Add the Heavy Cream (not traditional I know but I love it for texture, flavor, and stability) allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream.



    • 3 tablespoons Heavy Cream
  5. 03

    Take the pan off the heat and whisk in room temp. butter a little at a time. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice reduction.



    • 3/4 pound Butter, Unsalted (room temperature)
  7. 04

    Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick, nape texture, 2 to 3 minutes. Season with salt. Strain if you like.



    • Salt to taste
  9. 05

    Place the asparagus on the grill and char for 1 to 2 minutes until slightly charred slightly softened, season with salt. Transfer asparagus to the presentation plate and top with sauce, season with black pepper. Please Enjoy



    • 1 Bunch Asparagus, Pencil Thickness, Thick Ends Trimmed
    • 1 teaspoon Fresh Cracked Black Pepper