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A Recipe from Our Cookbook: White Asparagus with Grilled Treviso and Mache

May 25, 2010
â

Mâche.

Treviso.

This recipe from our cookbook Welcome to Michael’s creates a full-bodied, well-rounded flavor profile that you and your guests will love.

White Asparagus with Grilled Treviso, Mâche, and Balsamic Vinaigrette

Serves 4

  • 12 spears white asparagus
  • 4 small heads Treviso
  • Approximately 3 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 4 bunches mâche
  • Balsamic Vinaigrette (recipe follows)
  • Large chunk of Parmesan cheese for grating
  • 2 tablespoons minced fresh chives

Using a swivel peeler and starting just below the tip, carefully peel the outer skin from each asparagus spear. Peel a little more from the middle to the cut stem end to remove any toughness. There should be no evident peel left. Cut about 1 inch (or more, as necessary) from the tough end of each spear. Because the asparagus are so expensive, work slowly and carefully to avoid breaking them. As you peel, rinse each spear under cold running water and place on a double layer of paper towels to drain.

Place salted water in a pan large enough to hold the asparagus easily. Place the pan over medium-high heat. Bring the water to a boil and add the asparagus. Boil for about 10 minutes or until the asparagus is crisp-tender. Immediately remove from the heat and, using tongs, carefully transfer the asparagus to a plate. Pat dry with a paper towel.

Preheat and oil the grill.

Split each head of Treviso in half lengthwise. Rinse well under cold running water and place cut sides down on a double layer of paper towels to drain.

Place the Treviso on a plate, drizzle with enough of the oil to moisten on both sides, and season all over with salt and pepper to taste. Place on the hot grill and cook, turning occasionally, for about 5 minutes or until nicely charred around the edges. Using tongs, transfer to a platter to cool slightly.

Place 3 spears of asparagus on each of 4 luncheon plates. Crisscross 2 pieces of Treviso across the asparagus. Arrange a sFreshly grate Parmesan over each serving and sprinkle with chives. Serve immediately.

Balsamic Vinaigrette

  • 1/2 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper

Place the vinegar in a small bowl. Whisking constantly, add the oil in a thin stream, beating until well emulsified. Season with salt and pepper to taste.

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