Ever been to a barbeque where the vegetables sit there to wilt while everyone scarfs down burgers and “artisanal” hot dogs?

Hey, artisanal means healthy, right?!
Burgers (my preference) and hot dogs are awesome, but vegetables have the potential to steal the show if they’re done right.

Cause here’s the truth – it’s easy to cook meat once you get the heat and timing thing down, but making vegetables taste good is a little more nuanced.

Here’s the secret: Vegetables need a good dose of fat to become showstoppers. Think nuts, butter, cheese or aioli.

Don’t worry, you don’t have to die by dairy if you’re lactose intolerant or sensitive to milk products. There’s a zillion ways to add a dose of delicious to vegetables, no dairy necessary.

Today I’m giving you one of them: Grilled asparagus with Paleo caesar drizzle.

This side dish is smoky, rich and satisfying. It’s also gluten-free, dairy-free, vegetarian, paleo, and even Whole30-approved.

What’s your favorite way to eat vegetables?

Do you get into a meat haze at BBQs and forget all about them?

Let me rekindle your love for vegetables with this dish.

Try it out, then leave a comment below and tell me if you like it.

Have a friend who’d love a new way to make vegetables taste awesome?

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Grilled Asparagus with Paleo Caesar Drizzle

Ingredients
Serves 3-4

1 bunch asparagus
¼ cup olive oil
Salt, to taste
Black pepper, to taste

Dressing

2 egg yolks
5 anchovy fillets, drained
½ cup olive oil
½ teaspoon Dijon mustard
1 clove of garlic, or to taste
Juice of 1 lemon
Salt, to taste
Black pepper, to taste

Method

Preheat oven to 350 degrees Fahrenheit.

Rinse and pat dry asparagus. Trim tough ends.

Arrange in one layer on large baking tray. Drizzle liberally with olive oil and sprinkle with salt and pepper.

Roast for 15-20 minutes, until very tender and golden-brown.

While that’s happening, peel and roughly chop garlic.

Add egg yolks to high-speed blender. Blend on high for 15 seconds. Slowly start drizzling in olive oil while blender is running. Turn off blender.

Add garlic, anchovies, mustard, lemon juice, salt and pepper to blender and blend on high for 15 seconds, or until combined and creamy. Taste for seasoning and adjust if necessary.

Serve asparagus drizzled with Caesar dressing and more lemon, if desired.

Photos: Sasha Landskov