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Plymouth Magazine – Grilled Asparagus with Lemony Aquafaba
Asparagus is one of my favorite vegetables to grill. I like how the stalks get crispy with a little char on the ends. It is tender but still has a little crunch and a smoky flavor. Grilling asparagus couldn’t be easier, and it is delicious with just a simple drizzle of olive oil, a sprinkle of salt and pepper, and a squeeze of lemon juice. To take it up a notch, I like to serve it with a lemony aquafaba sauce. (Aquafaba is the liquid leftover from cooked chickpeas.) It has the consistency of egg whites, and I like to use it to make this lemony sauce that reminds me of Hollandaise.