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Grilled Asparagus Salad
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By Richard Florczak
Posted July 23rd, 2007
This article is reprinted with permission from The Private Chef (Hollywood's Premiere Private Chef and the Recipes & Techniques That Got Him There), by Richard Florczak, (2006, The Hamilton Group)
The Private Chef (Hollywood's Premiere Private Chef and the Recipes & Techniques That Got Him There)
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Servings: 6
Author Notes:

This salad may be served warm or at room temperature.

Ingredients: 1 pound pencil asparagus, washed and dried.
1 tablespoon olive oil
salt and fresh cracked pepper to taste

Raspberry Vinaigrette Dressing (click this link for recipe)
Instructions: For the Raspberry Vinaigrette Recipe you'll need to make this recipe, click here.

Preheat a grill to high.

Trim bottoms of asparagus so spears are approximately 5 inches in length. Lightly toss asparagus, oil, salt, and pepper. Place spears on hot grill for approximately 2 minutes, turning once to get grill marks on both sides of asparagus. Remove from grill. Place on a serving plate and serve with the Raspberry Vinaigrette.

For the presentation in the photo:
Blanch a few green onions in boiling water until limp and then cool. Trim grilled asparagus tips to three inches in length. Tie approximately ten spears together with one of the green onions and stand upright, in the center of a salad plate. Place a tablespoon of dressing at the base and garnish with one Raspberry.



 

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