Spring Menu 2015

  • ½ pound green asparagus
  • ½ pound purple asparagus (matched in thickness with the green asparagus)
  • 1-2 Tablespoons Extra-Virgin Olive Oil
  • Salt/Pepper
  • ½ Cup freshly grated Parmigiano-Reggiano

  1. Prepare a charcoal grill or heat up a grill pan on your stovetop.
  2. Trim asparagus by cutting off woody ends and making the spears uniform.
  3. Parboil the asparagus spears for one minute and plunge in ice water.
  4. Dry the spears with a clean towel.
  5. Brush asparagus with olive oil.
  6. Season with salt and pepper.
  7. Grill over a medium-hot fire or stovetop grill pan, turning the spears until tender.
  8. Drizzle with a vinaigrette (if desired).
  9. Finish the asparagus by topping each asparagus serving with shaved parmigiano-reggiano.

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