Asparagus was out on full display at weekend farmers markets. (Photo by Travis Mitchell)

Dish of the Week: Grilled asparagus

Where to find it: Jaleo, Arroz, Kapnos, Graffiato, RPM Italian, Taylor Gourmet, Oceanaire,
1789, pretty much any farmers market

Spring is slowly coming to a close, which means these are the last few weeks to savor the best and the brightest of the season’s produce. Asparagus is always a spring standout. The thin and crunchy stalks of green stand alone as salads, meld finely with savory pastries, or make the perfect accompaniment from everything from steak to eggs.

With the vegetable at its peak flavor, now is the time to enjoy asparagus prepared at the hands of some of the District’s finest chefs, many of whom choose to grill these stalks and smother them with something extra tasty.

A prime example of grilled asparagus can be found at Jaleo (480 7th St. NW), where chef José Andrés and his team are serving up the veggie charred and covered in a savory Romesco sauce. The same ode to Spanish flavors can be found at Mike Isabella’s latest establishment Arroz (901 Massachusetts Ave. NW), where smoky asparagus is topped with marinated chorizo, egg yolk, and a chile emulsion. The vegetable has made its way onto Chef Isabella’s other menus as well, coming out grilled and topped with roasted red peppers, feta, and capers at his Kapnos D.C. (2201 14th St. NW) and covered with lemon ricotta, pancetta vinaigrette, and an egg emulsion at Graffiato (707 6th St. NW).

Simpler grilled versions make their way onto a myriad of other D.C. menus as well, including as a side for everything at RPM Italian (650 K St. NW) or doused in truffle oil, Parmesan cheese, and Maldon salt at the Oceanaire (1201 F St. NW). For a raw preparation, check out the spring Giada hoagie at Taylor Gourmet (multiple locations), where it’s marinated in olive oil and chili and matched with prosciutto, lemon pepper ricotta, pickled red onion, and arugula.

If you prefer your asparagus white instead of green, (the dramatic color difference caused by farmers growing the vegetable wholly underground) D.C.’s got you covered as well. The kitchen at 1789 (1226 36th St. NW) had concocted a scrumptious dish of white asparagus smothered with ramp hollandaise and Parmesan an laid over a bed of miner’s lettuce, while Proof (775 G St. NW) has its own white asparagus salad, this one topped with fava bean puree, cucumber, golden beet, and pea tendrils.

It’s a great time to go green (or white) and a hearty portion of asparagus can help make that happen!

Previously on Dish Of The Week:
Cool Off With A Caipirinha
Chilaquiles
Arancini
Get Amped for Ramps
Loving the Lamb Burger