Grilled Asparagus with Lemon Zest and Mustard


  • 1 tablespoon canola oil
  • 1 teaspoon brown mustard seeds
  • 2 pounds asparagus, trimmed
  • ½ teaspoon chili flakes
  • Kosher salt as needed
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • Juice and zest of 1 lemon
  • ¼ cup shallots, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon serrano chili, minced


Heat canola oil in a small pan and add mustard seeds, shaking pan and roasting for about 2 minutes. Toss asparagus with mustard seeds, chili flakes, salt, pepper, and 1½ tablespoons olive oil; set aside.

Combine the remaining 1½ tablespoons olive oil with lemon zest and juice, shallots, ginger, and chili.

Heat grill, and cook asparagus 2 to 3 minutes. Toss with lemon-oil mixture. Makes 6 to 8 servings.

Chef Floyd Cardoz, Bombay Canteen, Mumbai, India