Grilled Asparagus with Toum

Restaurateur Anthony Rose dresses grilled asparagus with toum, a creamy Middle Eastern sauce made of blended garlic, lemon, and oil. He tweaks the traditional combo with a bit of honey for sweetness.

Grilled Asparagus with Toum on white serving plate
Photo: Blaine Moats
Total Time:
20 mins


  • 1 head garlic, cloves separated and peeled

  • Juice of 1 lemon

  • 1 tablespoon kosher salt

  • 1 ½ teaspoon honey

  • 1 cup canola oil

  • 2 pound asparagus


  1. For toum: In a blender combine garlic and 3 Tbsp. water; puree until blended. Add lemon juice, 1 Tbsp. kosher salt, and the honey; process until well blended. With blender on low, slowly add oil. (Mixture should be thick and creamy.)

  2. Preheat grill to medium-high. Prepare an ice bath. Bring a large pot of salted water to boiling; add asparagus. Cook 30 seconds; transfer immediately to ice bath. Grill asparagus about 2 minutes each side. Serve with toum. Makes 6 servings.

Nutrition Facts (per serving)

353 Calories
36g Fat
7g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 353
% Daily Value *
Total Fat 36g 46%
Saturated Fat 3g 15%
Sodium 563mg 24%
Total Carbohydrate 7g 3%
Total Sugars 3g
Protein 2g
Vitamin C 8.6mg 43%
Calcium 30.7mg 2%
Iron 1.8mg 10%
Potassium 195mg 4%
Folate, total 37.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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