Recipe: Grilled Asparagus Vinaigrette

tasty yummies site

By Jon,

Eating with the season may seem daunting, especially in early spring.  Now, in late April the earth is yielding up some delectable foods.  Asparagus is one of the first cultivated crops to appear at many markets.  My memory of asparagus takes me back to my German heritage.  Late April – early May is spargel season – that is asparagus season.  How the Germans love their asparagus – white asparagus, that is, especially with a hollandaise or similar sauce.  We don’t find white asparagus here very often. That’s just ok.  I think our green asparagus have more flavor. 

Try this simple recipe.  I learned it from chef Peter Berley. 

  • 1 – bunch fresh asparagus – trim off any woody ends
  • Balsamic vinaigrette
  • 1 – 2 tablespoon good balsamic vinegar
  • Pinch of salt
  • 6 – 8 tablespoon virgin olive oil
  • Fresh ground pepper
  • Minced shallots or spring leeks or scallions

Prepare the vinaigrette.  Wisk vinegar and salt together.  Wisk in olive oil drop by drop.  Mix in pepper and aromatics.  Set aside.

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Heat a cast iron skillet or griddle very hot (you can use a grill too).  Put asparagus in skillet in single layer and cook dry (don’t use any oil or fat), turning occasionally, until they begin to blister and color. Put them in a shallow serving dish and while hot, pour in vinaigrette and toss to wet all the asparagus.  They will soften with the moisture.  Serve warm or room temperature.

The 2nd Annual #HarlemEatUp! is back May 19-22.  Mark your calendars, grab tickets today & check out the all star lineup at Down to Earth Markets plus some of the Morningside Park Vendors will be part of The Saturday and Sunday Stroll.

Photograph via Tasty Yummies

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