Grilled Asparagus with Mozzarella
Fresh mozzarella, which Quatrano makes in the farm's dairy, melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite.
Grilled Asparagus with Mozzarella
Grilled Asparagus with Mozzarella
© Miki Duisterhof
Grilled Asparagus with Mozzarella
Ingredients
- 2 tablespoons fresh lemon juice
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1 medium shallot, finely chopped
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1 tablespoon coarsely chopped chervil or flat-leaf parsley
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1/2 teaspoon kosher salt
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1/4 teaspoon coarsely cracked black pepper
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1/4 cup plus 1 tablespoon extra-virgin olive oil
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32 large asparagus stalks (about 2 pounds), peeled
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1/2 pound lightly salted fresh mozzarella, cut into eight 1/2 -inch-thick slices
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Chive blossoms, for garnish
Directions
- In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.
- 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.
- 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
2 up to 4 hours ahead. Let the dressing and asparagus stand separately at room temperature.
Grilled Asparagus with Mozzarella
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