Grilled Asparagus in Piment d’Espelette Mustard Vinaigrette
Grilling asparagus has become popular, and rightly so: the fierce heat caramelizes its natural sugars, adding sweetness and smoke to the asparagus’ fresh green flavor. A drizzle of Piment d’Espelette Mustard vinaigrette contributes acidity with a little spicy kick. If grilling isn’t convenient, the asparagus can be pan-seared in a large skillet over high heat. This recipe works best with plump asparagus — save the delicate-pencil-thin spears for another recipe, they will overcook with high-heat methods.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
Piment d’Espelette Mustard Vinaigrette
- 3 tablespoons Champagne vinegar
- 2 teaspoons Pommery Piment d’Espelette Mustard
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Puget Extra-Virgin Olive Oil
Asparagus
*Note: The parallel skewers make it easier to turn the asparagus, and prevent them from slipping between the grill bars.
Vinaigrette
Place vinaigrette ingredients in a jar with a tight-fitting lid, cap the jar, then shake briskly until fully emulsified. (Alternatively, place in a small bowl and whisk until completely blended). Refrigerate until needed (can be made several days ahead). If refrigerated, bring to room temperature before using.
Asparagus
Prepare grill.
Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch to form a ‘raft’. Brush asparagus with oil and season with kosher salt.
Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.
While asparagus is grilling, shake or whisk vinaigrette well to blend. Remove skewers from asparagus. Place grilled asparagus on a platter and drizzle with vinaigrette.
Tags: Asparagus, mustard, vinaigrette