Asparagus

Roasted Asparagus Gremolata

June 3, 2013
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Some recipes are are so brilliantly simple you want to slap yourself for not thinking of it first.

This is one of those recipes.

I’m fortunate to work with a few talented chefs from whom I gain inspiration every day. I’ve made classic gremolata for osso bucco dozens of times, and even used orange zest in lieu of lemon, for the gremolata garnish on a cannellini bean and beef soup. But it never occurred to me to add olive oil and turn it into a dressing for asparagus (d’oh!) until I tried it one day at work and I knew I had to make my own version. The punch of flavor from the gremolata takes ordinary asparagus from “nice” to “I want to put this on my head, it’s so good” as my friend Jessica likes to say.

Traditional gremolata is lemon zest, minced garlic …

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Grilled Asparagus and Spring Onions with Dijon Vinaigrette

June 28, 2011
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Sometimes the best meals are those which are uncomplicated; those which allow you to share a glass of wine and chat with your guests while cooking at the same time. This dish is one which will enable you to do just that. You can even prepare it before your guests arrive, because it’s just as good at room temperature as it is hot off the grill. In fact, it may even be a little better if the vinaigrette has time to “marinate” the vegetables a bit.

I used Mexican Spring Onions in these photos, but you could also use the ones which are slightly pink and oblong at the base. Spring onions can range in size from a large version of the standard green onion to small round bulbs about 2 inches in diameter. For the larger ones, it’s a good idea to cut them in half so they cook …

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