Grilled Asparagus is called gegrillter Spargel in Germany.
- 2 pounds of green asparagus
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 3 teaspoons of sugar
- ½ teaspoon of salt
- 1 teaspoon of mustard
- 5 tablespoons of sour cream
Wash and dry the Asparagus. Put them on a double skewer (if available) and grill the asparagus on low heat for about 5 minutes—rotating midway through. Do not close the lid on the barbecue.
Preparation of dressing:
Mix oil, vinegar, sour cream, and mustard with a whisk. Add salt and sugar to it and mix again. Serve with the Asparagus.