Grilled Asparagus with Spring Onion-Radish “Butter”

A gift of garden fresh asparagus from my husband’s colleague, Freddie Stant, inspired this dish. Be prepared for a new late spring favorite! I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me until I thought of the simplest and most elegant appetizer: radishes spread with fresh creamy butter
and a garnish of sea salt. Perfect!

I simply mashed the vegan butter with the back of a fork and folded in finely diced radish and thinly sliced spring onion. Because the butter I use is already salted, I went easy on the sea salt.  Then I dolloped the butter-vegetable mixture on the warm asparagus, allowing it to just barely start to melt. Oh my goodness, this dish is amazing! Recipe and photo contributed by Betsy DiJulio; adapted from The Blooming Platter blog.

Serves: 4 to 6

Spring Onion-Radish “Butter:”

• 1/4 cup vegan butter (I like Earth Balance)—if too firm to mash,
  allow to warm slightly at room temperature
• 1/4 cup thinly sliced spring onion
• 1/3 cup thinly sliced and then diced radish (about 3)

Grilled asparagus:

• 1 pound of asparagus, rinsed, drained and trimmed
• 1 tablespoon olive oil
• Sea salt (consider hand-grated pink Himalayan salt for the garnish)
• Optional veggie garnish: 1 plump radish

In a medium-size bowl, mash butter with the back of a fork and gently fold in onion and radish until well combined.  Set aside. Spray a seasoned grill pan with non-stick spray–or brush with olive oil–and preheat over medium-high. In a large bowl or shallow pan, toss asparagus with olive oil and season lightly with sea salt.

Grill asparagus in one layer for approximately 8 minutes on each side or until lightly charred and crisp-tender.  Grill in two batches, if necessary, keeping first batch warm in the oven until second batch is finished cooking.

Place asparagus on a serving platter, top with butter mixture, sprinkle lightly with sea salt (hand-grated pink Himalayan salt would be fabulous!), top with optional whole radish, and serve immediately.  Store any leftover butter in an airtight container in the refrigerator.

• Find more recipes for grilling in VegKitchen’s The Vegan Barbecue.
• Find more ways to make Special Occasions and Entertaining easier and healthier.