Asparagus Salad with Pine Nuts, Parmesan and Grilled Lemon Vinaigrette

By McGill

Ingredients

• Grilled Lemon Vinaigrette:
• 2 lemons, halved across the equator
• 1 Tbs Dijon mustard
• 1 Shallot, finely diced
• 1/2 cup extra-virgin olive oil
• 1-2 Tbs Honey
• Salt and fresh pepper
• Salad Ingredients:
• 2 lbs Asparagus, trimmed of woody ends
• 1/4 cup extra-virgin olive oil
• Salt and fresh pepper
• 1/4 cup pine nuts, toasted
• 200 gms. parmesan reggiano

Details

Servings 1

Preparation

Step 1

For the Vinaigrette:

Heat a grill to high. Place the lemon halves cut-side down on the grill. Cook for about 3-5 minutes. Turn over and grill other sides for a few more minutes (lemon should have nice grill-marks on it and soften slightly). Remove from grill and let cool slightly. Keep the grill on for the asparagus.

When lemons are cool enough to touch, squeeze out the juices into a small bowl.

Mix together the shallot and Dijon in a bowl with a whisk. Add the grilled lemon juice. Then slowly whisk in the oil, a little at a time until emulsified. Add the honey and season with salt and pepper, to taste.

Grill the Asparagus:

Toss the asparagus with olive oil, salt and pepper. Place on the hot grill. Grill for 4-6 minutes, turning once, until tender and just cooked through. Set aside. (Asparagus can be served at room temperature)

To serve:

Divide the asparagus among 6 plates, in a nice centered pile with all the tips facing in the same direction. Drizzle some of the lemon vinaigrette on the asparagus and around the plate. Sprinkle with pine nuts and some parmesan shavings. Top with a final seasoning of good sea salt and fresh pepper.