Grilled Jumbo Asparagus with Egg and Herb Vinaigrette
Serves 4 as an appetizer
16 jumbo asparagus spears, tough ends cut away and bottom half peeled
4 hard-boiled large eggs, peeled and pressed through a sieve or finely chopped
¼ cup Sherry Vinaigrette
1/3 cup coarsely chopped chives, flat-leaf parsley, tarragon, and/or chervil
Kosher salt and freshly ground black pepper
Olive oil for brushing
Prepare a hot grill.
Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, about 4 minutes. Drain and clot dry on a kitchen towel.
In a medium bowl, combine the eggs, vinaigrette, and all but 1 tablespoon of the herbs. Season with salt and pepper.
Brush the grill with a little olive oil. Place the asparagus spears on the hot grill and brush with olive oil. Grill, turning occasionally, until lightly charred, about 4 minutes total.
Divide the asparagus amount serving plates. Spoon a fat ribbon of the vinaigrette over each plate of asparagus. Garnish with a scattering of the remaining herbs.
Copyright: Frank Stitt's Southern Table, Artisan Books, 2004.
GDA Cooking - May 6, 2013