Bobby Flay's Grill It! - Bobby Flay [6]
Asparagus stalks are usually thin in the early spring, getting thicker as its season progresses. One is not necessarily better than the other, however. What matters is freshness, not size. Always choose stalks with tightly closed buds at the tip and avoid stalks whose bottoms look dried out. When it’s time to trim, bend the stalk near its base to see where it naturally snaps off. While I think this takes off more than necessary, you can use one test stalk as a guide for trimming the rest of the bunch with a paring knife. You can also peel the stalks if you prefer, especially when using them for the Asparagus Pesto to make for a smoother, less fibrous puree.
Perfectly Grilled Asparagus
Serves 4
1½ pounds (about 24 medium stalks) fresh asparagus
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Heat your grill to high.
To trim the asparagus, snap the spears with two hands; the tough part should break right off. For a cleaner look and less waste, you can cut off the tough bottoms with a knife and peel the bottom half of the stalk if necessary.
Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper. Grill the asparagus, perpendicular to the grates of the grill, for 3 to 5 minutes on each side or until just crisp-tender.
Grilled Asparagus with Green Peppercorn Vinaigrette
Green peppercorns are really wonderful in this light vinaigrette, which finds the right balance of being truly flavorful without being overly assertive. I serve this as a side dish at my restaurant Bar Americain, where it is a customer favorite.
Serves 4
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon green peppercorns in brine, drained
Perfectly Grilled Asparagus (above)
Whisk together the vinegar, mustard, honey, salt, and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and then stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Alternatively, the vinaigrette can be made up to 8 hours in advance and refrigerated. Bring to room temperature before serving.
Transfer the asparagus from the grill to a large platter. Drizzle the vinaigrette over the top and serve immediately.
Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese, and Black Pepper
Is it their long, skinny, spaghetti-like shape that makes me think of pasta when dressing asparagus? Who knows? Regardless, this simple combination of asparagus, pepper, cheese, and herbaceous olive oil is delicious. Feta has a sharp bite that’s heightened by the black pepper, and the olive oil keeps it luscious.
Serves 4
Perfectly Grilled Asparagus
6 tablespoons extra-virgin olive oil
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
6 ounces feta cheese, crumbled
Transfer the asparagus from the grill to a large platter. Add the oil, pepper, and salt and toss to combine. Top the asparagus with the feta and serve immediately.
Grilled Asparagus Wrapped in Prosciutto with Mint Pesto
Grilled food can definitely be elevated above the picnic table, and this dish is a wonderful example. These elegant bundles can be served as a starter, side dish, or salad course. I love to pair mint with savory foods, and the bright freshness of the pesto is a perfect foil for the salty prosciutto. See photograph.
Serves 4 to 6
½ cup packed fresh mint leaves
1 cup packed fresh flat-leaf parsley leaves
1 clove garlic
3 tablespoons chopped walnuts
¼ cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Perfectly Grilled Asparagus
4 paper-thin slices prosciutto, cut in half crosswise
2 teaspoons grated lemon zest
Put the