ELL028x 735x325

Try this perfect summer side dish with your meal this August Long Weekend.

 

Grilled Asparagus & Goat Cheese.

½ cup balsamic vinegar
1 ½ lb (680 g) Asparagus
2 tbsp olive oil
½ tsp kosher salt
¼ cup virgin olive oil
2 tbsp fresh basil, chopped
2 tbsp red pepper, finely diced
¼ cup goat cheese
½ tsp sugar
salt & fresh group pepper

Directions:

Reduce balsamic vinegar in sauce pan over medium heat until it starts to thicken. Do not over reduce as balsamic will thicken while cooling. Set aside.

Trim asparagus to the point where they start to get woody, usually ¾  of the way down from the spears. If asparagus are the thing green variety they will not need to be peeled. If they are of the larger green variety or white asparagus they will need to be peeled starting just below the spears.

Preheat boiler, roll asparagus in oil and season with salt.

Place asparagus on broiler and grill, rolling asparagus every 30 seconds until they are evenly cooked with light brown grill marks. Asparagus should still have a crisp snap to them and not be limp.

Place asparagus on a clean cloth to remove any dark oil, the divide on plates.

Combine oil, basil, red pepper, sugar and seasoning together, adjust seasoning.

To assemble, spoon dressing over asparagus just below the tips. Sprinkle goat cheese over asparagus then drizzle half a teaspoon of balsamic over plate.

-CRMR