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Grilled Sagaponack Farm asparagus salad

Grilled Sagaponack Farm asparagus salad

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the asparagus:
  • 1 bunch asparagus, ends trimmed
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • freshly ground pepper, to taste
  • 2 tbsp extra-virgin olive oil
  • 2 oz Parmigiano-Reggiano cheese
  • 2 tbsp roasted, salted pistachios, roughly chopped
  • 1 handful fresh mint leaves, roughly torn
For the dressing:
  • 1 lemon, zested and juiced
  • 1 tbsp white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • salt and pepper, to taste

Method
 

  1. Pre-heat your grill on high.
  2. Sprinkle asparagus with garlic powder, salt and pepper, and drizzle with 2 tablespoons of the olive oil. Toss to coat.
  3. Turn the heat to medium. Carefully place the asparagus on the grill grates and grill for 5 to 10 minutes, turning occasionally until they have char marks and are fork-tender. (The direct heat will crisp the asparagus on the outside while keeping them tender on the inside).
  4. Remove from grill and place on a cooling rack, which will keep them from getting soggy.
  5. In a small bowl, zest the lemon and set aside.
  6. In a small jar with a lid, add the juice of the lemon, white wine vinegar, oil, Dijon mustard, shallots and salt and pepper to taste. Cover with the lid, seal and shake vigorously (preferably, with your favorite song blasting in the background).
  7. Arrange the asparagus on a platter. Toss with the dressing (use tongs if you've got 'em!). Add a pinch more salt and pepper.
  8. Using a vegetable peeler, shave the parmesan over the the top and sprinkle with pistachios and torn mint leaves. Sprinkle with the lemon zest. Enjoy!