Grilled Buffalo Asparagus
Food and Drink

Recipe and photo courtesy of Chris Schlesinger and John Willoughby, from Grill It!, DK Publishing

Grilled Buffalo Asparagus

"Asparagus, quite delicious grilled all by itself, is also a very adaptable vegetable, compatible with a wide range of flavorings that actually bring out, rather than mask, its subtle but distinctive taste. Okay, so you might think that the “buffalo” approach, with the intensity of hot sauce and blue cheese, is going too far. You might think so, but you would be wrong. Somehow these flavors all work together, and this is one of the most popular side dishes we’ve come up with recently. It also makes an excellent appetizer. "

Chris Schlesinger and John Willoughby
Serves: 4 as a side dish


24 asparagus spears, slightly larger in diameter than a pencil, trimmed

2 tablespoons olive oil

Kosher salt and freshly cracked black pepper

1/4 cup of your favorite hot sauce

3 tablespoons soft butter

1/4 cup blue cheese

Build a fire in your grill. When the coals are all ignited, the flames have died down and the temperature is medium, you’re ready to cook.

Rub the asparagus with oil and sprinkle generously with salt and pepper, then put on the grill directly over the coals (you can use skewers to keep them together if you wish). Cook until the spears are browned and tender (4–6 minutes).

Combine the hot sauce and butter in a large bowl, mashing until smooth. Add the asparagus and toss gently to coat with the sauce. Arrange the asparagus on a serving platter, crumble the blue cheese over the top and serve.