Grilled Asparagus with Blueberry Buttermilk Dressing Recipe

Bring a pot of water up to a boil and salt generously.

Trim asparagus and add to water.

Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender, drain and shock in  a bowl with ice water to halt cooking.

Strain and chill until ready to serve.


Pulse blend 1/2 cup (125 mL) blueberries with Dijon and SPLENDA® Granulated in a blender or using an immersion blender.

Pour into buttermilk and oil, blending until smooth.

Stir in mint and chives by hand and season to taste.

Chill until ready to serve.

To serve:

Preheat grill to medium high.

Toss blanched asparagus in olive oil, salt & pepper and place on grill.

Turn once or twice until aparagus is warm and shows grill marks.

Remove from heat and spoon dressing over.

Garnish with a sprinkling of fresh blueberries and serve.


  • 2 lbs (908 g) fresh asparagus
  • 1 1/2 tbsp (23 mL) Olive oil
  • Salt & pepper
  • Dressing
  • 1/2 cup (125 mL) fresh blueberries; plus extra for garnish
  • 1 tsp (5 mL) Dijon mustard
  • 2 tbsp (30 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1 cup (250 mL) buttermilk
  • 3 tbsp (45 mL) vegetable oil
  • 1 tbsp (15 mL) chopped fresh mint
  • 1 tbsp (15 mL) chopped fresh chives
  • Salt & pepper

Nutrition information

per serving
Total Calories 150
Calories from Fat 100
Total Fat 11.00g
Saturated Fat 1.50g
Cholesterol 0mg
Sodium 220.00mg
Total Carbohydrates 11.0g
Fibre 4.00g
Sugars 6.00g
Protein 5.00g

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