Friday, April 5, 2013

FRESH SIDE DISH FOR SPRING

Looking for a delicious new side dish for spring? Try this one...
It is a great combination of 'things and stuff' that blend really well for a fresh new take on asparagus. I put less vinegar and added the fresh stone ground mustard for more flavor, less tartness...




GRILLED ASPARAGUS
with PARMIGIANO-REGGIANO
VINAIGRETTE

Ingredients:
2 lbs. trimmed* fresh asparagus
½ cup extra virgin olive oil
¼ cup red wine vinegar
3 TBSP stone ground mustard
¼ cup grated Parmigiano-Reggiano
Kosher salt
2 hard boiled eggs, crumbled
3 strips crumbled bacon

Process:
Grill asparagus on a medium grill until tender crisp. DO NOT overcook.
Whisk the olive oil, vinegar, mustard, cheese and salt in a small bowl. Toss the asparagus in the vinaigrette. Arrange the asparagus on a plate and sprinkle with crumbled bacon and egg.
Serve immediately.

*Trim asparagus by snapping the stems where they naturally break.

Inspired by Anne Burrell 


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