{"id":1055,"date":"2011-05-23T02:43:32","date_gmt":"2011-05-23T10:43:32","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=1055"},"modified":"2025-09-05T12:09:37","modified_gmt":"2025-09-05T20:09:37","slug":"grilled-asparagus-in-piment-d-esplanette-vinaigrette","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=1055","title":{"rendered":"Grilled Asparagus in Piment d’Espelette Mustard Vinaigrette"},"content":{"rendered":"

\"Grilled<\/p>\n

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 \u2014 save the delicate-pencil-thin spears for another recipe, they will overcook with high-heat methods.<\/p>\n

— Serves 4<\/em><\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Ingredients<\/H3>
\nPiment d’Espelette Mustard Vinaigrette<\/strong><\/p>\n

<\/p>\n

    \n
  • 3 tablespoons Champagne vinegar<\/span><\/li>\n
  • 2 teaspoons Pommery Piment d’Espelette Mustard<\/span><\/li>\n
  • 1\/8 teaspoon kosher salt<\/li>\n
  • 1\/4 teaspoon freshly ground black pepper<\/li>\n
  • 1\/4 cup Puget Extra-Virgin Olive Oil<\/span><\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Asparagus<\/strong><\/p>\n

  • 1 1\/2 lb medium asparagus (24), washed and trimmed<\/li>\n
  • 2 Tbs Puget Extra Virgin Olive Oil<\/span><\/li>\n
  • Kosher salt<\/li>\n
  • 8 (6-inch) wooden skewers, soaked in water 10 minutes*<\/li>\n<\/ul>\n

    <\/em><\/p>\n

    *Note: The parallel skewers make it easier to turn the asparagus, and prevent them from slipping between the grill bars. <\/em><\/p>\n

    Vinaigrette<\/H3><\/p>\n

    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. <\/p>\n

    Asparagus<\/H3>
    \nPrepare grill.<\/p>\n

    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.<\/p>\n

    Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side. <\/p>\n

    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.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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’ Esplanette 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 \u2014 save the delicate-pencil-thin spears for another recipe, they will overcook with high-heat methods.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[18,118,19],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1055"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1055"}],"version-history":[{"count":16,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1055\/revisions"}],"predecessor-version":[{"id":1396,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/1055\/revisions\/1396"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}