Chef notes
Asparagus is one of the first signs of spring, so for me, it is a happy vegetable. This recipe is bright, has great contrasting textures and flavors, and comes together in a flash.
Ingredients
- 2 bunches baby asparagus
- 1/4 cup extra-virgin olive oil
- salt, to taste
- 2 whole Meyer lemons
- 2 teaspoons honey
- 1/4 cup water
- salt, to taste
- 1 pinch crushed red pepper flakes
- 1 cup extra-virgin olive oil
- 2 tablespoons sesame seeds, toasted
- 1/2 cup hazelnuts, toasted and crushed
- 1 tablespoon Aleppo pepper
- 1/2 teaspoon coriander seed, ground
- 1/2 teaspoon salt
Preparation
For the asparagus:
1.Remove the bottom inch of the asparagus, or any part that is tough and woody.
2.Bring a pot of salted water to a boil. Preheat a grill or grill pan to medium-high heat.
3.Set up an ice bath, season the ice bath with salt as well.
4.Blanch the asparagus in the boiling water for 15 seconds, then shock in the ice bath until completely cooled to retain bright green color.
5.Dry the asparagus, then toss in a bowl with the olive oil and salt, enough to coat evenly.
6.Grill the asparagus in an even layer until slightly charred on each side and tender without becoming flimsy, about 3 minutes.
For the Meyer lemon vinaigrette:
1.Cut the lemons into quarters, add to a blender, skins, seeds and all.
2.Add honey, water, salt and the crushed red pepper.
3.Blend on high until completely smooth and the mixture starts to become warm.
4.Stream in olive oil slowly, to emulsify.
For the hazelnut dukkah:
Combine all ingredients in a bowl and mix together. Set aside until ready to use.
To serve:
Dress the grilled asparagus with the vinaigrette.
Place on your serving plate and sprinkle with the hazelnut dukkah.
