30-Minute Grilled Asparagus and Potatoes
Bright, tangy side dish pairing tender new potatoes and fresh asparagus with a zesty lemon-dill mustard glaze. Potatoes are microwaved until crisp-tender, then grilled alongside asparagus for charred edges and smoky flavor. The herb-forward mustard sauce with fresh lemon provides acidity and herbaceous notes. Serve as a vegetable side for grilled proteins or light summer meals. This version combines quick microwave cooking with outdoor grilling for minimal hands-on time.
Ingredients
- 1 lb small red potato, scrubbed and quartered
- 1 lb asparagus, washed and trimmed
- ¼ cup yellow mustard, or dijon-style
- 3 tablespoon fresh dill, minced
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- ⅛ teaspoon black pepper
Instructions
- 1
Microwave potatoes with water in shallow dish on high until crisp-tender, turning once, then drain. Alternatively, boil on stovetop.
- 2
Whisk mustard, dill, oil, lemon juice, lemon zest, and pepper in small bowl.
- 3
Brush mustard mixture over potatoes and asparagus.
- 4
Place vegetables in grilling basket.
- 5
Grill over medium-high heat until fork-tender, turning once and basting often with mustard mixture.
Tips
Microwave potatoes just until crisp-tender to prevent overcooking during grilling, which allows them to develop char without becoming mushy.
Use a grill basket to prevent smaller vegetables from falling through grates while ensuring even exposure to heat and char.
Baste vegetables frequently with the mustard mixture to build layers of flavor and prevent drying.
Good to Know
Refrigerate in airtight container up to 3 days. Best served fresh or chilled.
Prepare mustard sauce and chop vegetables up to 1 day ahead. Microwave potatoes several hours ahead, then grill just before serving for best texture.
Serve warm or at room temperature alongside grilled chicken, fish, or steak. Also works as part of a vegetable-forward summer lunch board.
Common Mistakes
Over-microwave potatoes to avoid mushiness when grilled.
Don't skip the frequent basting to avoid dry vegetables and enhance glaze.
Avoid high-heat grill that chars vegetables before cooking through; use medium-high.
Substitutions
FAQ
Can I prepare this without a grill?
Yes. After microwaving potatoes, roast vegetables on a sheet pan at 200C (or 400F) for 15-20 minutes, stirring occasionally and drizzling with the mustard mixture instead of basting.
What if I only have dried dill?
Use 1 tablespoon dried dill instead of 3 tablespoons fresh, as dried dill is more concentrated. Add it to the mustard mixture; dried dill doesn't retain texture when chopped fresh.
How long does this keep in the refrigerator?
Refrigerate in an airtight container up to 3 days. The vegetables soften slightly over time but remain edible. Reheat gently or serve cold.