Grilled Asparagus and Spring Onions

When I spotted huge bunches of asparagus and green onions (also called spring onions or scallions) in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market, I knew right away what I wanted to do with them. I love the simplicity of splashing on a little olive oil plus some salt and pepper then grilling fresh, seasonal vegetables until they are just barely tender. Add some fresh herbs and a squeeze of fresh lemon or lime juice, and the taste can help you really embrace the love and care that the farmers have put into their produce. This dish is just as delicious at room temperature as it is straight off the grill.

Really fresh vegetables like the ones found at the Ottawa Farmers' Market benefit from careful cooking and gentle seasoning so as not to mask the vegetables' great taste.

Really fresh vegetables like the ones found at the Ottawa Farmers’ Market benefit from careful cooking and gentle seasoning so as not to mask the vegetables’ great natural taste.


  • 1 pound (454 grams) asparagus
  • 1/2 pound (225 grams) spring (green) onions
  • 2 tablespoons (30 mL) olive oil
  • sea salt and freshly ground pepper
  • 2 tablespoons (30 mL) chopped fresh dill
  • 1/2 lemon


  • Wash and pat dry the asparagus, snapping off the woody ends.
  • Trim the bulb ends of the green onions and strip off any discoloured parts.
  • Place the asparagus and onions on a rimmed plate or baking tray and drizzle with olive oil.
  • Sprinkle with salt and pepper and toss them gently with your fingers so they will get uniformly coated with oil.
  • Separate the onions and asparagus as you’ll want to grill them separately.
  • On a medium-temperature barbeque (or oven at 350F), grill the asparagus first until it is tender and just beginning to char. A grill basket or perforated grill pan is helpful.
  • Remove asparagus from the grill.
  • Grill onions for just a few minutes until they are wilting.
  • Put the asparagus and onions on a platter.
  • Sprinkle dill over the vegetables and squeeze lemon juice over top.
  • Serve immediately.

Makes 3 – 4 servings as a side dish.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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3 Responses to Grilled Asparagus and Spring Onions

  1. Pingback: Farmers’ Feast Challenge – Spring 2015 Edition | Constantly Cooking

  2. Pingback: Grilled asparagus with mustard sauce and toasted panko | Constantly Cooking

  3. Pingback: Asparagus recipe roundup | Constantly Cooking

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