Bobby Flay's Grill It! - Bobby Flay [8]
Serves 4
¼ cup balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh tarragon leaves, plus more leaves for garnish
Kosher salt and freshly ground black pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
3 ripe plum tomatoes
½ small red onion, thinly sliced
Perfectly Grilled Asparagus
4 hard-boiled eggs (see note), thinly sliced
Heat your grill to high.
Whisk together the vinegar, garlic, tarragon, and salt and pepper to taste in a medium bowl. Slowly whisk in the ¼ cup olive oil until emulsified. Let the vinaigrette sit at room temperature while you grill the tomatoes.
Brush the tomatoes with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill the tomatoes until blackened on all sides, 2 to 3 minutes per side.
Remove the tomatoes from the grill and let cool slightly. When cool enough to handle, cut the tomatoes in half crosswise and remove the seeds. Cut the tomato halves into small dice and place in the bowl with the vinaigrette. Add the onion and season with salt and pepper. Let the vinaigrette sit at room temperature for at least 15 minutes before serving. Alternatively, the vinaigrette can be made 8 hours in advance and refrigerated. Bring to room temperature before using.
Place the grilled asparagus on a large platter and spoon the vinaigrette over the top. Top with the sliced eggs and tarragon leaves.
To hard-boil eggs
Place the eggs in a small saucepan, cover with cold water, and bring to a boil over high heat on the stove or grates of the grill. Cover, remove from the heat, and let stand for 15 minutes. Drain the eggs, cover with cold water, and let sit for 5 minutes; drain again. Use immediately or cover and refrigerate for up to 3 days.
Grilled Asparagus Panzanella
The thrifty Italians may have invented panzanella as a way to use up stale bread, but I buy bread and put it out for the sole purpose of making this hearty salad. Grilled asparagus adds another dimension to the play of sweet cherry tomatoes and basil with briny olives and capers.
Serves 4 to 6
6 (1-inch) slices day-old country-style bread
¼ cup red wine vinegar
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
½ cup extra-virgin olive oil
Perfectly Grilled Asparagus, cut into 1-inch pieces
8 red cherry tomatoes, quartered
8 yellow cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
½ cup Niçoise olives, pitted
2 tablespoons capers, drained
8 fresh basil leaves, cut into thin ribbons, plus more leaves for garnish
Heat your grill to high.
Grill the bread on both sides until slightly charred, about 1 minute per side. Remove from the grill and cut each slice into 1-inch cubes.
Whisk together the vinegar, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and the oil in a large bowl until combined. Add the asparagus, red and yellow tomatoes, onion, olives, capers, grilled bread, and basil and mix until combined. Season with salt and pepper. Let sit at room temperature for at least 30 minutes and up to 1 hour before serving.
Marinated Grilled Asparagus with Spicy Sesame Vinaigrette
I love cold crisp asparagus just as much as I like hot-off-the-grill asparagus. This is a perfect recipe to take on a picnic. Serve alongside Three-Chile Glazed Grilled Tuna.
Serves 4
¼ cup rice vinegar
2 teaspoons honey
1 tablespoon Asian hot chile/garlic sauce, such as Sriracha, or 1 teaspoon red chile flakes and 1 finely chopped clove garlic
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup canola oil
2 tablespoons white sesame seeds, toasted (see note)
Perfectly Grilled Asparagus
Whisk together the vinegar, honey, chile sauce, soy sauce, sesame oil, salt, pepper, canola oil, and sesame seeds until combined.
Place