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Ingredients
- 2 qts water
- 1/4 c salt
- 1 bunch asparagus
- 1/2 t EVOO plus 2 T
- 1/4 c sesame seeds, toasted
- 1 sm tub creme fraiche
- 1/2 lb of good Gruyere cheese, grated (Kenny’s Norwood Gruyere)
- 2 lemons, zested & juiced
- Sea salt to taste
Details
Preparation
Step 1
Bring water to boil with 1/4 c salt. Tip the asparagus by grabbing the bottom third of stalk & bending it. The stalk will naturally break.
Blanch asparagus in salted boiling water for about 45 sec. Shock asparagus in an ice bath until it cold to the touch.
Turn grill on high—as hot as you can get it. Lightly oil asparagus with 1/2 t oil & place on hottest part of the grill. Cook until asparagus straits to blister on one side only, about 2-3 min. It’s thin enough that the residual heat will make it hot throughout.
To serve, equally distribute asparagus on four plates. Top each serving with toasted sesame seeds, dollop of creme fraiche, grated cheese, zest & juice from 1/2 lemon & oil. Season to taste with sea salt.
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