Charred Asparagus and Dates with Goat Cheese

Not every grill-out needs to center on steak or ribs. Sometimes, the boldest move is keeping it simple. This Charred Asparagus and Dates with Goat Cheese recipe proves that lighter flavors can still make a statement. Grilled asparagus takes on a smoky snap, while the natural sweetness of dates adds unexpected contrast. Finished with creamy goat cheese and a splash of bright citrus, it's a fresh answer to the blazing heat—and just the reset your summer spread needs.

This dish works as a warm salad, appetizer, or easy side. Serve it with grilled fish or a chilled glass of white wine and watch it disappear before anything else. It's a reminder that grilling doesn't mean going big—it just has to be done right.

At American Made Grills, we design for those who take flavor seriously. Built in the U.S.A. and crafted from the finest materials, our grills deliver the heat, control, and reliability to turn even the simplest ingredients into something unforgettable. Whether smoking, searing, or charring vegetables to perfection, there's no better tool than an American original.

This summer, think beyond the meat. Let the fire work its magic on produce, too.

Serves 4

Charred Asparagus and Dates with Goat Cheese Ingredients

• 2 watermelon radishes or 3 red radishes, trimmed, thinly sliced
• Zest and juice of 1 lemon
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 bunch asparagus (about 1 lb.), trimmed
• 1 tsp. of freshly ground black pepper
• ¼ tsp. crushed red pepper flakes
• 8 Medjool dates, pitted, halved lengthwise
• 3 oz. fresh goat cheese
• 2 Tbsp. coarsely chopped mint

Charred Asparagus and Dates with Goat Cheese Directions

1. Toss radishes, lemon zest and juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; set aside.
2. Heat 1 Tbsp. of oil in a large nonstick skillet over medium-high heat. Working in batches if needed, cook asparagus in a single undisturbed layer until slightly charred underneath, about 2 minutes. Shake the pan to turn the asparagus and cook, shaking the pan occasionally until the asparagus is crisp-tender and charred in spots, for about 4 minutes. Sprinkle with black pepper and red pepper flakes; season with salt. Transfer asparagus to a platter.
3. Wipe out the skillet. Heat the remaining 1 Tbsp. of oil over medium. Cook the dates, stirring occasionally, until charred in spots and beginning to stick to the pan, about 3 minutes.
4. Scatter dates over asparagus, then crumble goat cheese over it. Top with mint and reserved radishes, then drizzle with oil and any liquid from the radish bowl.

Taken from bonappetit.com