Grilled white asparagus

with lemon boost and roasted almonds

  • 15 min
  • 4 pers
Recipe by Ditte Ingemann


  • 18 pcs white asparagus
  • 2 pcs organic lemons, juice and shell
  • 1 tbsp olive oil
  • 4 pcs stalks of fresh lemon thyme
  • 2 tbsp Earth Control roasted & salted almonds
  • salt and pepper


Clean and peel the white asparagus. Break the bottom part off. Roast them gently on the grill (or frying pan) in a little olive oil until golden and slightly soft. It´s important that they don´t get too much. Make a dressing of olive oil, lemon juice, lemon zest and lemon thyme as well as salt. Coarsely chop the roasted and salted almonds. Arrange the grilled asparagus on a platter and pour the dressing over. Sprinkle with the chopped almonds and season with salt and pepper. Serve as a light starter or as an accessory for fish or poultry.

The roasted and salted almonds can be replaced by Earth Control roasted and salted cashews or pine kernels.


Our almonds are carefully selected from the USA where the warm climate gives them good growth conditions. The almond tree is a smaller, deciduous tree that becomes productive and bears fruit after 5 y[...]
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