Verdant Vegetarian: Grilled Scallions and Asparagus

Serve this dish with crusty bread and a bowl of olives or radishes.

| May/June 2004

Grilled Scallions and Asparagus
Serves 6 to 8

I like to serve asparagus and scallions together as a seasonal first course or side dish. Count on about four asparagus spears and three scallions per person. Serve them with crusty bread and a bowl of olives or radishes.

About 1 to 1 1/2 pounds asparagus
2 or 3 bunches of scallions
Olive oil
Fresh-ground black pepper

1. Prepare a medium-hot wood charcoal fire and place grate about 6 inches from the fire. Alternatively, use a stovetop grill or griddle over medium-high heat.

2. Wash and trim asparagus spears and peel the stem ends if desired. Wash the scallions and remove the outer layer if necessary. Trim the leafy ends, leaving about 2 to 3 inches of green.

3. Brush the vegetables lightly with olive oil.

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