Backstage dinner party: grilled asparagus elote style

I had the pleasure of hosting dinner for the band members of DC’s Humble Fire (I might know the drummer) last week. The bounty at the farmer’s market made cooking easy and fun. I’ve made this particular recipe for grilled asparagus elote-style (Mexican street-style corn) many times now, and I suggest you do too.

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Serves 5-6 as a starter or side

  • 2 bundles asparagus, ends trimmed
  • 1/3 cup crema or sour cream (mayo is also used, could use soy or coconut yogurt to make vegan)
  • 1/3 cup crumbled queso fresco or feta (could use vegan cheese)
  • 1/2 cup chopped cilantro
  • 1 lime
  • pinch of cayenne or smoked hot paprika
  • salt and pepper to taste

Drizzle the asparagus with oil and grill over high heat for 1-2 minutes until crisp tender and beginning to char in spots. Ours got forgotten on the grill for about 5 minutes on this particular evening (because we are so rock and roll), and they were still delicious.

Arrange the asparagus on a large platter in a thin layer (so each spear gets some toppings). Sprinkle with salt and pepper. Drizzle the crema over the spears and then sprinkle with cheese and cilantro. Squeeze the lime over and then dust with cayenne or paprika. I garnished with some chive flowers for fun.

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Grilled asparagus is so rock and roll.

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