Grilled Asparagus With Fines Herbes Sauce Grilled Asparagus With Fines Herbes Sauce

Author: Canadian Living

Asparagus develops a caramelized flavour on the barbecue, which is accented nicely by this citrusy, olive oil–based version of classic herb-infused béarnaise sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2012


Fines Herbes Sauce:


Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk together egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)

Toss together asparagus, oil and salt. Grill, covered, on greased grill over medium-high heat, turning occasionally, until tender-crisp, about 6 minutes. Transfer to platter; spoon fines herbes sauce over asparagus.

Nutritional facts Per serving: about

  • Sodium 90 mg
  • Protein 3 g
  • Calories 104.0
  • Total fat 9 g
  • Cholesterol 25 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g


  • Iron 6.0
  • Folate 55.0
  • Calcium 2.0
  • Vitamin A 6.0
  • Vitamin C 18.0
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Grilled Asparagus With Fines Herbes Sauce