Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Grilled Asparagus with Lemon Olive Oil and Pecorino
My friend John Ash, a great writer who founded his own restaurant twenty-four years ago in California’s Sonoma County, says that one of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling, says John, brings out the sweetness and more of the “vegetal” notes. It may also diminish that other unmentionable asparagus attribute! Add some good olives, thinly sliced prosciutto and maybe a sprinkling of fried capers for a delicious antipasti course. Wine? I’m sure that John would suggest a Russian River Sauvignon Blanc.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
1 pound fresh asparagus, tough ends discarded
2 tbsp extra virgin olive oil
well-chosen sea salt
freshly ground black pepper
3 tbsp lemon-infused extra virgin olive oil
1/2 cup pecorino or parmesan cheese shaved thinly with a vegetable peeler
Method/Steps
Brush the asparagus with the olive oil and season generously with salt and pepper.
Over hot coals or a gas grill preheated to medium high, grill the asparagus till it takes on a bit of colour. Roll and turn so that it’s cooked on all sides.
Place on a plate and drizzle with lemon olive oil, scattering cheese over top. Add more salt and pepper if desired. Serve warm or at room temperature. Note the suggested extras above.