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Grilled Asparagus with Mozzarella

Fresh mozzarella, which Chef Anne Quatrano makes in the farm's dairy, melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite.

  • Servings: 8

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  • 2 tablespoons fresh lemon juice
  • 1 medium shallot, finely chopped
  • 1 tablespoon coarsely chopped chervil or flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely cracked black pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 32 large asparagus stalks (about 2 pounds), peeled
  • 1/2 pound lightly salted fresh mozzarella, cut into eight 1/2 -inch-thick slices
  • Chive blossoms, for garnish


  1. In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.
  2. In a large skillet of boiling water, blanch the asparagus for 1 minute. Using tongs, transfer the asparagus to a plate and toss them with the remaining 2 tablespoons of olive oil.
  3. Heat a grill pan over moderately high heat. Working in batches, grill the asparagus, turning, until just tender and lightly browned, about 4 minutes. Divide the asparagus among 8 large plates and top each serving with a slice of mozzarella. Drizzle with the chervil vinaigrette, sprinkle with chive blossoms and serve.

Make Ahead

The recipe can be prepared through Step 2 up to 4 hours ahead. Let the dressing and asparagus stand separately at room temperature.

Contributed By Photo © Miki Duisterhof Published April 1998

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483907 2013-12-06 Clifford Harrison, Anne Quatrano spring|summer|grilling-barbecuing|barbecue-cookout|easter|side-dishes|8|fast|make-ahead|vegetarian|weeknight-dinner april-1998, recipes,grilled-asparagus-with-mozzarella 483907