Wolfgang Otto 
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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Grilled Asparagus with Mozzarella
"Cuisine is only about making foods taste the way they are supposed
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Friday, November 10, 2006
Grilled Asparagus
with Mozzarella 2
tablespoons fresh lemon juice 1
medium shallot, finely chopped 1
tablespoon coarsely chopped chervil or Italian parsley ½
teaspoon Kosher salt ¼
teaspoon coarsely cracked black pepper ¼
cup plus 1 tablespoon extra-virgin olive oil 32
large asparagus stalks (about 2 pounds), peeled ½
pound lightly salted fresh mozzarella, cut into eight ½-inch-thick slices In
a medium bowl whisk together the lemon juice, shallot, chervil, salt and
pepper. Gradually whisk in 3 tablespoons olive oil. In
a large skillet of boiling water, blanch asparagus 1 minute. Using tongs
transfer the asparagus to a plate and toss with the remaining 2
tablespoons olive oil. Heat
a grill pan over moderately high heat. Working in batches, grill the
asparagus, turning, until it is just tender and lightly browned, about 4
minutes. Divide
the asparagus among 8 large plates and top each serving with a slice of
mozzarella. Drizzle with chervil vinaigrette.
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