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Joey's Grilled Asparagus with Tarragon Wine Vinaigrette Dressing

1 pound medium asparagus, trimmed
2 Tablespoons white wine vinegar
2 teaspoons minced shallot
1/3 teaspoon Dijon mustard
6 Tablespoons of olive oil
2 teaspoons fresh Tarragon, finely chopped
1 large hard-boiled egg, grated or finely chopped
1 Tablespoon Parmesan cheese, grated
Handful of peanuts, chopped or sliced
Salt & Pepper

Preheat your grill, when it is hot, grill the asparagus for five or six minutes, rolling the stalks every minute to ensure to cook the whole thing. Be careful not to char the veggies.

Whisk the vinegar, shallot, mustard, salt, and pepper in a large bowl. Slowly stream in the olive oil, whisking as you add it until the mixture emulsifies. Then whisk in the Tarragon.

Toss the asparagus with two Tablespoons of the vinaigrette and divide it among four plates. Drizzle the remaining dressing over the asparagus and top with grated egg, cheese, and nuts for crunch. The recipe serves four.

- Joey Pizza

Joey Janiak
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