Grilled asparagus with honey and sherry vinegar (Espárragos con miel y vinagre de Jerez) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 373) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on January 01, 2023

    I cheated when making this recipe New Year’s Eve and used the roasted asparagus recipe from “The Roasted Vegetable “ by Andrea Chesman, page 10, and just drizzled the honey sherry vinegar sauce over the asparagus after it was out of the oven. I had received a bottle of Pedro Ximenez Sherry Vinegar for Christmas and used this in the sauce. I also did not add the extra olive to the sauce since the asparagus had been coated in olive oil to roast. The flavor was fantastic and this side dish was perfect with my slow-roasted lamb roast.

  • stockholm28 on June 04, 2017

    This is incredibly simple but really a nice treatment for asparagus. Definitely make again

  • Breadcrumbs on May 02, 2012

    p. 373 - I’d completely forgotten about a bunch of asparagus I picked up at the market last Friday so when I saw they were still salvageable, I hit EYB for a suitable recipe. With all ingredients in my pantry, this dish hit the top of my list. Super quick and easy to pull together. Asparagus are washed, trimmed and tossed in EVOO prior to grilling. Meanwhile a dressing is made by combining honey, EVOO, sherry vinegar, salt & pepper. Once the asparagus have been grilled you simply drizzle the dressing over top and give them a quick sprinkle of Maldon salt. This was terrific. A wonderful blend of sweet, salty and tart flavours that worked perfectly with the sweet smoky flavours of the grilled veggies. This is a keeper! We absolutely loved it. Photos here: http://chowhound.chow.com/topics/846970#7316166

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