Grilled Jumbo Asparagus with Egg and Herb Vinaigrette - WBRC FOX6 News - Birmingham, AL

Grilled Jumbo Asparagus with Egg and Herb Vinaigrette

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

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