This recipe was developed after a friend delivered me 10 pounds of fresh, organic asparagus and I still had an open bottle of Burgundy. Most likely, you can use any wine you like. Additionally, the cooking time will change based on how hot your grill is and the level of doneness you like.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup Burgundy wine
- 2 tablespoons olive oil
- 1 tablespoon prepared brown mustard
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 pounds fresh asparagus, trimmed
Instructions
- In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
- Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill asparagus 10 minutes, or to desired tenderness.
Reviews
This was a good way to cook asparagus. It isn’t difficult and the result is flavorful tender asparagus. I have used green and purple asparagus with this recipe. It won’t WOW you but is definitely good to serve on a regular basis.
Gave it a four so as not to really affect the rating. I only had Merlot, and dijon mustard, otherwise made as written. I am writing this review, and realize that some may be upset, but I think others may be wondering, therefore I write. It was only ok. i was really looking forward to it, but it didn’t really wow me like I had hoped. It was gobbled up at the bbq, and hubby who didn’t want to grill it tried it and said that he might actually want to do it again…which speaks volumes, but it fell flat to me. I would love to try it again as written.
I used merlot and dijon mustard. I also marinated venison steaks with it. Both were great!
I just made for Memorial day. I used Red Moscato as that & Champagne was all I had on had. I cut up Zucchini & Squash along with the Asparagus. I grilled the veggies then sprinkled with coarse sea salt upon removal. I liked the flavor it gave the zucchini & squash, however, it didn’t do much for the asparagus.
Very good but it’s lots more work for no real reason. Just use some olive oil and some fresh garlic, let sit for a few minutes then use a veggie grill basket and toss on the grill. cook to desired doneness. Much easier and basically the same delicious results. the wine and brown mustard added very little additional flavor to the process in my opinion. It was good, just not so much better than just olive oil and fresh garlic to be worth the trouble of extra ingredients and the 2 hour marinade.
Fabulous. I was leery to try this recipe. It looked like a distaster. I am glad I didn’t let this one pass me by. Definitely a keeper!
Followed the recipe exactly and it was ok…..I love asparagus but for some reason this didn’t trip my trigger. The flavor of the red wine seems odd with the asparagus. A white wine might have been better for me than the red. Liked the idea…may try again with a white wine and dijon mustard.
wow, this was awesome! I will definitely make it again. Thanks for sharing!
Sorry to say this was not liked by anyone at the table. We followed the directions exactly. Although the asparagus was cooked properly and had a nice texture, the flavoring was all wrong.
Tasty. I dumped the marinade, asparagus, and all into heavy duty foil shaped like a makeshift square pan…and placed on the grill. I like my asparagus REALLY done, nearly burnt, so I cooked for about 20 minutes.
First of all, this marinade smells FANTASTIC! I’m not sure I think that its best with asparagus, it was good but I think it’d be much better on a meat. Great flavor, but its lost on the asparagus. Next time I think i’ll whip it up for some brisket or beef tips and noodles.
Easy and good.
This is my go to asparagus prep now. Thank you!
Created a thick, wine/mustard sauce that overpowered not only the asparagus but also the other foods we had with it. It was edible, but I won’t make it again.
Very good! I was short a couple ingredients, so instead of Burgundy I used white cooking wine and no brown mustard so I just used regular. I marinated this for about 3 hours in a big plastic bag, flipping it over whenever I went to the fridge. I also used the remainder of the sauce and poured it over the cooked asparagus. Mine didn’t lose any of the sauces flavor. The only complaint was that it was a little undercooked, but that wasn’t the recipes fault! Awesome!
This recipe is okay. I marinated all the asparagus as stated, and then for the grilling, wrapped it all in tin foil. This allowed the taste to seep into the asparagus a little more, and stopped the ends from burning. This approach worked, but the taste itself was sort of bland. There are better ways to make asparagus, and I probably won’t do it this way again.
This was not my favorite, the flavors were too strong for me. Plain ‘ol butter tastes better to me. My husband enjoyed it though, he likes anything with wine.
This was good but I think that was because it was grilled. The marinade really didn’t add that much to the dish. Maybe if it were marinated overnight. I would rather give it 3.5 stars instead of four.
We liked this pretty well, but have made other asparagus recipes that we like better.
this was the first time i grilled asparagus & i followed the recipe as written. the final product was good but not great. maybe the ratings have to do with staging or presentation over taste. i’ll try to make this again another time. thanks denyce!
Very good and tasty…gobbled up at our bbq. My recomendation is to make lots because it will all be eaten!