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Ingredientes
- 12 x thick stalks asparagus, about 1 1/4 pounds Extra virgin olive oil Coarse salt VINAIGRETTE
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. lemon juice
- 2 tsp finely minced shallots
- 1/4 tsp coarse salt Coarsely grnd black pepper
- 1/2 c. fresh bread crumbs, toasted in a 350 F oven
Direcciones
- Prepare a Barbecue Grill: Trim 1 to 2 inches off the large end of each asparagus or possibly cut all the asparagus to 6 inches. Lightly peel the lower half to remove the thin outer layer of skin. Drop the asparagus into boiling salted water and boil for 1 minute. Drain and plunge into ice water for 2 to 3 min
- Remove the asparagus from the water and lay 4 pcs close together, all in the same direction. Insert two skewers through all 4 stalks, a third of the way from each end, leaving a 1/2 inch space between the stalks. Repeat with the remaining asparagus. Brush with extra virgin olive oil and sprinkle with salt.
- Grill over warm coals, turning once, just long sufficient to color lightly and hot throughout, about 1 1/2 min on each side.
- To make the vinaigrette, stir together the extra virgin olive oil, lemon juice, shallots, salt, and a few grindings of pepper. Arrange the asparagus on a serving platter and spoon the vinaigrette on top. Sprinkle with toasted bread crumbs and serve.
- Serves 6 as part of a 4 dish antipasto platter or possibly 4 as a side dish.
- Notes: For grilling you need large, thick asparagus, not the very thin,
- "pencil" asparagus. Look at the tips to make sure the asparagus hasn't begun to flower. Blanching the asparagus with a quick dip in boiling salted water softens the stalks just sufficient for them to be pierced by the skewers without breaking; it also reduces the grilling time. It is easier to support and turn the asparagus if you use two skewers, soak them in water for half an hour before grilling to avoid burning.
- Peel & Nancy Silverton at Home: Two Chef's Cook for Family & Friends
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 96 | 66% |
| Total Fat 10.85g | 14% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 245mg | 10% |
| Potassium 47mg | 1% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.03g | 1% |
| Protein 1.98g | 3% |
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