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
No comments:
Post a Comment