Grilled Asparagus Salad with Olive-Chile Dressing

A white bowl with asparagus salad sitting on a wood table with a can of olives in the background.

Although grilled asparagus by itself is simple and delicious, tossing them with a chunky dressing of buttery California olives, bright lemon, and herbs transforms an ordinary weeknight dinner into something extraordinary. 



12 ounces asparagus, trimmed

1 teaspoon olive oil

Kosher salt and freshly ground black pepper for seasoning

For the Dressing: 

¼ cup California pitted black olives, chopped

¼ cup California pitted green olives, chopped

1 Fresno chile, thinly sliced (or ½ teaspoon crushed red chile flakes)

3 tablespoons chopped Italian parsley

1 ½ tablespoons minced scallions

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon lemon zest

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


Heat the grill. Heat a charcoal or gas grill to medium-high heat. Clean and grease the grates. Or heat a grill pan on the stove over medium-high heat. 

Season asparagus. Lay asparagus on a large plate, drizzle with the teaspoon of olive oil and season with salt and pepper. Toss to coat the asparagus in the oil. 

Grill asparagusGrill the asparagus until lightly charred on all sides, about 3-4 minutes. Let cool slightly, then cut on the diagonal into 2-inch long pieces. Place in a serving bowl. 

Make the dressing. In a separate bowl, combine all the dressing ingredients. Mix well and taste. Add more salt or lemon juice if needed. 

Finish the salad. Spoon the dressing over the asparagus in the serving bowl and toss well to combine. Eat right away or let sit at room temperature for up to an hour before serving.

Keywords: grilled asparagus