Grilled spring asparagus with crumbled feta cheese & fresh tomat - Dallas News |

Grilled spring asparagus with crumbled feta cheese & fresh tomato caper salsa

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Thanks to Executive Chef Gregg Sterin of Seasons 52 for this recipe.

2 quarts water (to boil)
2 quarts ice water
1 pound fresh asparagus, trimmed ends
Kosher salt to taste
Black pepper to taste
4-5 spritz extra virgin olive oil
1 cup tomato caper salsa (recipe below)
4 ounces feta cheese, crumbled
Dash of aged balsamic vinegar to finish

·    Add water to a large pot and bring to a boil.  Add salt to taste.  *Blanch asparagus by placing in boiling water for 45 seconds.  (*Blanching retains the color and does not wash out the nutrients if done quickly.)  Remove asparagus from hot water and place in ice water for one minute.  Remove asparagus from ice water and pat dry with paper towels.  Arrange on tray for grilling (or broiling if you don't want to grill).   Season with Kosher salt, black pepper & spritz with extra virgin olive oil.
·    Wipe grill grate clean.  Spritz grill with extra virgin olive oil and grill asparagus (over hot coals, with no flame) to caramelize and obtain grill flavor.  Remove from grill and place on serving plate.
·    Top each portion with tomato caper salsa and Feta cheese (see below).
·    Serve as a starter, a side dish or as a light entrée to accompany grilled fish or chicken.

For Chunky Caper Salsa
1 teaspoon garlic, minced
1 ounce extra virgin olive oil
1 cup tomatoes, peeled & diced
¼ cup kalamata olives, pitted & chopped
¼ cup capers, drained & chopped
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 whole lemon, zest & juice
Black pepper to taste
4-5 dashes of Tabasco Chipotle

·    Zest and juice the lemon.  In a small pan, heat extra virgin olive oil over medium heat.  Add garlic and sauté for 30 seconds until golden brown.  Remove garlic from sauté pan and place into a glass bowl.  Combine all other ingredients and stir together.  Allow to rest 30 minutes at room temperature before using.
Serves:  4

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