Grilled Green and White Asparagus

Ingredients

• 1 kg white asparagus (800 g–20 stalks)
• 1 Organic Lime
• 1 Organic Orange
• 8 sprigs thyme
• Salt
• 4 tsp butter
• 200 ml vegetable broth
• 1 kg green asparagus (800 g–20 stalks)
• 150 g air‑dried ham (10 slices; e.g., Parma or Serrano ham)
• 1 tsp Rapeseed oil
• 10 g parsley (0.5 bunch)
• Pepper

Instructions

1. 1.

   Peel the white asparagus and trim the woody ends. Wash, dry, and slice the lime and orange into rounds. Rinse the thyme and pat it dry. Lay four large sheets of aluminum foil on a work surface. Alternately place lime and orange slices on each sheet, then add five stalks of white asparagus and season with salt. Top each stalk with 1 tbsp butter and 2 sprigs of thyme. Fold the foil around the asparagus, pour 50 ml vegetable broth into each packet, and seal.

2. 2.

   Wash the green asparagus, trim the woody ends, and peel the lower third of each stalk. Halve the ham lengthwise and wrap each asparagus stalk in a slice of ham.

3. 3.

   Brush the grill grate with oil. Grill the green asparagus over direct heat on a preheated grill (about 180 °C) covered for 5 minutes. Then place the white‑asparagus packets on the grill and cook both together for another 8–10 minutes.

4. 4.

   Meanwhile, wash, dry, and tear the parsley leaves. Season the green asparagus with pepper and sprinkle with parsley before serving. Open the white‑asparagus packets and serve alongside the green asparagus.