Easter is coming. Do you have a menu planned? If you're looking for a super quick and easy side dish, then try this asparagus. If not for the holiday, then try it another time...
I must disclose that this is Todd's recipe. I did not find this one. He did.
It's really, really good.
That's all.
Asparagus with Prosciutto and Orange Hollandaise
Four (4)
Ingredients:
1 pound large asparagus, tough ends removed
1-1/2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Orange hollandaise sauce (recipe follows)
1/4 pound thinly sliced prosciutto
Hollandaise Sauce:
1/3 cup mayonnaise
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated orange zest
Salt and pepper (to taste)
Pinch of cayenne
Directions:
In a small bowl whisk the hollandaise sauce ingredients and set aside.
Remove
and discard the tough bottom of each asparagus spear by grasping each
end and bending it gently until it snaps at its natural point of
tenderness, usually 2/3 of the way down the spear. Using a vegetable
peeler, peel off the outer skin from the bottom half of each remaining
spear.
Spread the asparagus on a large plate. Drizzle the oil
over the top and season evenly with the salt and pepper. Turn the
spears until they are evenly coated.
Grill the asparagus (perpendicular to the grate) over direct medium heat (350°F
to 450°F) until browned in spots but not charred, 4 to 6 minutes,
turning occasionally. Keep the lid closed as often as possible during
grilling. Remove from the grill and keep warm.
Grill the prosciutto slices over direct medium heat just until crisp, 2 to 3 minutes, turning once. Remove from the grill and cut each slice into pieces about 2 inches across.
Arrange the prosciutto and asparagus on four plates and spoon the mayonnaise over the top. Serve immediately.
Source: Weber, originally from Weber's Big Book of Grilling
No comments:
Post a Comment