Friday, July 12, 2013

Grilled Asparagus Salad with Lemon & Pecorino Vinaigrette

Okay, I know this is the wrong time of year for asparagus, but we're trying to figure out this blogging thing. (And this recipe is so good that I use it whenever I can find asparagus, local or not). Hope you like it just as much!

2 lbs local asparagus 
2T. kosher salt 
1 C. extra virgin olive oil 
1/4 C. apple cider vinigar 
5 lemons - juiced 
½ C. grated pecorino cheese 
Salt and fresh cracked black pepper to taste 
2 T. honey

Bring 1 gallon water to a boil. Add 2 tablespoons kosher salt to pot. 
Trim woody stems from asparagus. Drop in boiling water for 15 seconds. Remove and refresh in in an ice bath. Allow to rest in ice bath for 4 minutes. 
While asparagus is shocking in ice water, pour olive oil into a bowl. Slowly whisk in vinegar and lemon juice. Add honey, cheese, salt, and pepper. 
Brush grill with oil or pan spray THEN turn grill on to high. Grill asparagus until lightly charred. Remove from grill. 
Pour vinaigrette over asparagus. Can be eaten immediately or allowed to chill and marinate. 

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