We’re having a very long spring here in the Pacific Northwest -at least in the Seattle area-, which means that while I’m still waiting for that fresh local corn there is still plenty of other good things at the market, like asparagus, which my kids love and will eat non-stop, but I still have to find different ways to prepare it, or at least a different sauce to serve with the asparagus. Another good thing we have in Seattle is a Basque restaurant called Harvest Vine and back in April I had some of their grilled asparagus and it was just perfect, very simple, but just delicious, and one thing that they had on the plate were these tiny drops of bright green sauce, which from the taste had to be made with parsley, lemon juice, maybe a little olive oil, very good, but of course not enough sauce for me, I love sauces and think people should be generous with sauce (I guess I could have asked for more but I didn’t). So just like when you have a crepe with Nutella at a restaurant and they give you a tiny bit of Nutella and then you come home and eat it directly from the jar with a spoon, I decided to make my own version of that parsley sauce and completely drench my grilled asparagus in the sauce, and when the asparagus was all gone, we used bread to soak up the remaining sauce and finished every single drop. I grilled the asparagus on an electric grill; I get lazy and impatient about using the charcoal grill when I’m just grilling a couple of things, you could also roast the asparagus in the oven. My original plan was to have the grilled asparagus as a side dish for dinner, but they ended up as an appetizer.


1 bunch asparagus

2 tbs olive oil


Parsley sauce

1 cup parsley leaves

Juice of 2 lemons

3 tbs olive oil

4-6 garlic cloves

Salt to taste


  1. Toss the asparagus with the olive oil and salt, begin heating the grill.
  2. Blend the parsley leaves, garlic cloves, and lemon juice until completely pureed.
  3. Strain the parsley sauce and place the strained sauce in a jar with the olive oil and the salt, shake the jar until the sauce is well mixed, refrigerate until ready to use.
  4. Grill the asparagus until tender and serve with the parsley sauce.