Post by marlaoh on Jun 4, 2003 6:56:55 GMT -6
GRILLED ASPARAGUS WITH PARMESAN CHEESE AND SWEET-AND-SOUR BACON DRESSING
2 pounds asparagus, bottom ends
trimmed or snapped off
4 slices bacon, slab (the unsliced kind you slice yourself)
if possible
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon sugar
Kosher salt and freshly cracked black pepper to taste
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. Unless the asparagus spears you are using are thinner than pencils, blanch them: In a medium sauté pan or skillet, blanch the spears in boiling salted water until they turn bright green, about 2 minutes. Immediately plunge them into ice water to stop the cooking and drain well.
3. Dry the sauté pan or skillet and return it to the stove. Add the bacon and cook over medium heat until crisp, about 6 to 8 minutes. Set aside 2 tablespoons of the bacon drippings from the pan, then transfer the bacon to paper towels or brown paper to drain. When the bacon has drained, crumble it coarsely and set it aside.
4. In a small bowl, combine the olive oil, vinegar, sugar, the 2 tablespoons of bacon drippings, and salt and pepper to taste. Whisk until the sugar has dissolved, then set aside.
5. Brush the asparagus spears all over with the olive oil and place them on the grill, rolling them around occasionally for even cooking, until golden brown and slightly charred, 2 to 3 minutes (3 to 4 minutes if unblanched).
6. When the asparagus spears are done, arrange them on a platter. Whisk the dressing again, drizzle it over the hot asparagus, sprinkle with Parmesan cheese and the reserved bacon, and serve immediately.
2 pounds asparagus, bottom ends
trimmed or snapped off
4 slices bacon, slab (the unsliced kind you slice yourself)
if possible
1/4 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon sugar
Kosher salt and freshly cracked black pepper to taste
3 tablespoons olive oil
1/4 cup grated Parmesan cheese
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When the coals are all ignited and the temperature has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.
2. Unless the asparagus spears you are using are thinner than pencils, blanch them: In a medium sauté pan or skillet, blanch the spears in boiling salted water until they turn bright green, about 2 minutes. Immediately plunge them into ice water to stop the cooking and drain well.
3. Dry the sauté pan or skillet and return it to the stove. Add the bacon and cook over medium heat until crisp, about 6 to 8 minutes. Set aside 2 tablespoons of the bacon drippings from the pan, then transfer the bacon to paper towels or brown paper to drain. When the bacon has drained, crumble it coarsely and set it aside.
4. In a small bowl, combine the olive oil, vinegar, sugar, the 2 tablespoons of bacon drippings, and salt and pepper to taste. Whisk until the sugar has dissolved, then set aside.
5. Brush the asparagus spears all over with the olive oil and place them on the grill, rolling them around occasionally for even cooking, until golden brown and slightly charred, 2 to 3 minutes (3 to 4 minutes if unblanched).
6. When the asparagus spears are done, arrange them on a platter. Whisk the dressing again, drizzle it over the hot asparagus, sprinkle with Parmesan cheese and the reserved bacon, and serve immediately.