Grilled Asparagus with Almonds, Green Olives, and Sherry Vinaigrette
NOTE: Asparagus
should be cooked on a cooler part of the grill to keep the tips
from blackening. Serves four as a side
dish.
1 medium garlic clove, minced
1/2 teaspoon ground cumin
2 tablespoons chopped red onion
1 tablespoon sherry vinegar
2 tablespoons extra-virgin olive oil Salt and ground black pepper
11/2 pounds asparagus, tough ends snapped off
1/4 cup sliced almonds, toasted
2 tablespoons pitted and chopped green olives
INSTRUCTIONS:
1. Build a single-level fire (see figure 3). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
2. Combine garlic, cumin, onion, vinegar, oil, and salt and pepper to taste in small bowl. Place asparagus on platter and brush with 2 tablespoons dressing.
3. Lay asparagus spears perpendicular to the cooking grate so they won't fall onto the coals. Grill over medium fire, turning once, until streaked with light grill marks, 6 to 8 minutes. Transfer to serving dish and pour remaining dressing over grilled vegetables. Toss to coat, adjust seasonings, and scatter almonds and green olives on top. Serve hot or at room temperature.
VARIATION:
Grilled Asparagus with Peanut Sauce
Combine following to make dressing: 1 minced garlic clove, 1 tablespoon Asian sesame oil, 11/2 teaspoons each finely grated fresh gingerroot, rice wine vinegar, and soy sauce, and salt and pepper to taste. Brush 2 tablespoons dressing over asparagus before grilling. Stir 1 tablespoon each peanut butter, minced fresh cilantro leaves, and water into remaining dressing and pour over grilled asparagus. Garnish with 2 tablespoons chopped scallions.