Saturday, May 21, 2016

Saturday Recipe

Grilled Asparagus With Caper Salsa




Ingredients

  • 3 bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • ¼ cup capers, ideally small, drained, rinsed and patted dry
  • Grated zest of 1 lemon
  • 2 teaspoons lemon juice
  • 1 small garlic clove, peeled, crushed and minced
  • cup parsley leaves, roughly chopped
  • ½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre

Preparation

  1. Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
  2. Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
  3. Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.


Have a great day
 

14 comments:

  1. Hi Jo - love the idea of this recipe .. sounds delicious - and yes I am eating asparagus regularly now ... cheers and enjoy the weekend - Hilary

    ReplyDelete
    Replies
    1. I think so too Hilary. Glad you are getting lots of asparagus.

      Delete
  2. This sounds great but I wonder how feta would be in place of goat cheese? I don't like goat cheese, it's way too strong for me.

    ReplyDelete
    Replies
    1. Now I find feta stronger than goat cheese JoJo. But I'm sure it would work that way.

      Delete
  3. I love asparagus, Jo, thank you so much for this recipe. I hope you have a great long Victoria Day weekend! :)

    ReplyDelete
    Replies
    1. Me too Linda and I love capers as well. Well being retired it doesn't make a lot of difference to us.

      Delete
  4. Because of you, I'm eating asparagus again. Used to be I thought they were too much of a treat to buy. What a dumb, dumb, I was.

    ReplyDelete
    Replies
    1. They are certainly a treat Ivy, but not too much so to buy.

      Delete
    2. You are right and that lesson was taught to me last year when it turned out the asparagus helped my health. And now, I am out of that way of thinking that something is too good for me to get.

      Delete
    3. Asparagus is full of health benefits Ivy. I am so glad you are now eating it.

      Delete
    4. They really truly are. I had them twice today.

      Delete
    5. Have you tried making soup with them Ivy?

      Delete
  5. I never acquired the taste for asparagus, but this actually looks good. I have always love goat cheese.

    ReplyDelete
    Replies
    1. Well as you must realise, I enjoy asparagus very much Brandon. I also enjoy goat cheese too so I think this would be a great combination.

      Delete