Bobby Flay's Grill It! (2 page)

Perfectly Grilled Asparagus

Grilled Asparagus with Green Peppercorn Vinaigrette

Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese, and Black Pepper

Grilled Asparagus Wrapped in Prosciutto with Mint Pesto

Grilled Asparagus Chopped Salad with Creamy Meyer Lemon Vinaigrette and Grilled Pita Chip Croutons

Asparagus Vinaigrette

Grilled Asparagus with Grilled Tomato–Tarragon Vinaigrette and Hard-Boiled Eggs

Grilled Asparagus Panzanella

Marinated Grilled Asparagus with Spicy Sesame Vinaigrette

Grilled Flatbread Pizza with Asparagus Pesto and Fontina

Asparagus, with its delicate tapered stalks, is practically the definition of an elegant vegetable. While there’s nothing difficult in its preparation, asparagus lends a touch of class to any table. Generally delicate when thin and more robust when thick, asparagus has a distinct, “green” flavor. If you’ve disliked it in the past, chances are it was overcooked. Try it grilled until just crisp-tender; it will be sweet and wonderful.

Although it is now available year-round, asparagus was traditionally a delicacy marking spring’s arrival. I still prefer to eat it fresh from the farmer’s market from March through May. Out-of-season asparagus can be slightly bitter and woody through the stalk. Just take a little extra care in your selection and trimming, however, and you should be able to get good results any time of year.

Asparagus is almost always green, but you may encounter both purple and white stalks from time to time. White asparagus is grown entirely underground, never seeing the sun and never producing green chlorophyll. Its flavor runs a bit milder than green asparagus, while the purple is the sweetest of them all.

Asparagus stalks are usually thin in the early spring, getting thicker as its season progresses. One is not necessarily better than the other, however. What matters is freshness, not size. Always choose stalks with tightly closed buds at the tip and avoid stalks whose bottoms look dried out. When it’s time to trim, bend the stalk near its base to see where it naturally snaps off. While I think this takes off more than necessary, you can use one test stalk as a guide for trimming the rest of the bunch with a paring knife. You can also peel the stalks if you prefer, especially when using them for the
Asparagus Pesto
to make for a smoother, less fibrous puree.

Serves 4

1. Heat your grill to high.
   
2. To trim the asparagus, snap the spears with two hands; the tough part should break right off. For a cleaner look and less waste, you can cut off the tough bottoms with a knife and peel the bottom half of the stalk if necessary.
   
3. Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper. Grill the asparagus, perpendicular to the grates of the grill, for 3 to 5 minutes on each side or until just crisp-tender.
   

Green peppercorns are really wonderful in this light vinaigrette, which finds the right balance of being truly flavorful without being overly assertive. I serve this as a side dish at my restaurant Bar Americain, where it is a customer favorite.

Serves 4

1. Whisk together the vinegar, mustard, honey, salt, and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and then stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Alternatively, the vinaigrette can be made up to 8 hours in advance and refrigerated. Bring to room temperature before serving.
   
2. Transfer the asparagus from the grill to a large platter. Drizzle the vinaigrette over the top and serve immediately.
   

Is it their long, skinny, spaghetti-like shape that makes me think of pasta when dressing asparagus? Who knows? Regardless, this simple combination of asparagus, pepper, cheese, and herbaceous olive oil is delicious. Feta has a sharp bite that’s heightened by the black pepper, and the olive oil keeps it luscious.

Serves 4

Transfer the asparagus from the grill to a large platter. Add the oil, pepper, and salt and toss to combine. Top the asparagus with the feta and serve immediately.

Grilled food can definitely be elevated above the picnic table, and this dish is a wonderful example. These elegant bundles can be served as a starter, side dish, or salad course. I love to pair mint with savory foods, and the bright freshness of the pesto is a perfect foil for the salty prosciutto. See
photograph
.

Serves 4 to 6

1. Put the mint, parsley, garlic, and walnuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add 2 tablespoons of the cheese and pulse a few times to combine. Season with salt and pepper. The pesto can be made up to 4 hours in advance, covered, and refrigerated.
   
2. Divide the asparagus into 8 bundles and wrap each bundle with a slice of prosciutto. Place on a platter, drizzle each bundle with some of the pesto, and garnish with the lemon zest and remaining cheese. Serve warm or at room temperature.
   

I have had this beautiful salad on the menu at my restaurant Bar Americain since the day it opened and it still continues to be one of the most popular dishes. If you can get your hands on fresh Meyer lemons during their season from November to January, use them for this vinaigrette. If they are not available, simply use three parts fresh lemon juice to one part fresh orange juice as a substitute in the vinaigrette. A Meyer lemon is thought to be a cross between a lemon and a mandarin orange.

Serves 4 to 6

1. Heat your grill to high.
   
2. Brush the pita on both sides with oil and season with salt and pepper. Grill until golden brown and crispy, about 1 minute per side. Remove the pita to a cutting board and cut each pita in half. Cut each half into ½-inch slices.
   
3. Combine the mesclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat; season with salt and pepper. Drizzle with more of the dressing and top with the pita chips.
   

Makes approximately ¾ cup

Whisk together the Meyer lemon juice, vinegar, honey, mayonnaise, both mustards, and salt and pepper to taste in a medium bowl. Slowly whisk in the oil until emulsified and then stir in the tarragon.

This classic recipe always seems to be made with bottled Italian dressing, which is usually loaded with preservatives and lots of sugar. It’s just as easy to prepare a homemade vinaigrette, and the result will be much more flavorful. This recipe is perfect to take along on picnics and can be made a couple days in advance because the longer it sits, the better it tastes.

Serves 4

1. Whisk together the vinegar, lemon juice, honey, garlic, parsley, oregano, chile flakes, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
   
2. Place the asparagus in a medium baking dish, pour the vinaigrette over, and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 days before serving. Sprinkle with the cheese just before serving.
   

Asparagus and eggs are a classic pairing, whether in a dish of steamed asparagus with
sauce
gribiche
or in the brunch favorite eggs Benedict with asparagus. Asparagus and anise-flavored tarragon are both strong, distinctive tastes that stand up to—but do not overpower—one another.

Serves 4

1. Heat your grill to high.
   
2. Whisk together the vinegar, garlic, tarragon, and salt and pepper to taste in a medium bowl. Slowly whisk in the ¼ cup olive oil until emulsified. Let the vinaigrette sit at room temperature while you grill the tomatoes.
   
3. Brush the tomatoes with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill the tomatoes until blackened on all sides, 2 to 3 minutes per side.
   
4. Remove the tomatoes from the grill and let cool slightly. When cool enough to handle, cut the tomatoes in half crosswise and remove the seeds. Cut the tomato halves into small dice and place in the bowl with the vinaigrette. Add the onion and season with salt and pepper. Let the vinaigrette sit at room temperature for at least 15 minutes before serving. Alternatively, the vinaigrette can be made 8 hours in advance and refrigerated. Bring to room temperature before using.
   
5. Place the grilled asparagus on a large platter and spoon the vinaigrette over the top. Top with the sliced eggs and tarragon leaves.