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Fresh mozzarella, which Chef Anne Quatrano makes in the farm's dairy, melts lightly on the just-grilled asparagus spears; lemon vinaigrette adds bite. Plus:  More Vegetable Recipes and Cooking Tips 

Clifford Harrison
Anne Quatrano
Anne Quatrano
April 1998

Gallery

Credit: © Miki Duisterhof

Recipe Summary test

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the lemon juice, shallot, chervil, salt and pepper. Gradually whisk in 3 tablespoons of the olive oil.

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  • 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

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

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