Grilled asparagus recipe

Ingredients

• 16 jumbo asparagus, lower stems peeled, blanched
• 2 tablespoons (1 ounce) extra-virgin olive oil
• 1 tablespoon champagne vinegar
• Kosher salt and ground white pepper

• ½ cup (4 ounces) Light Chicken Stock
• ¼ cup (2 ounces) Meyer lemon juice or 3 tablespoons regular lemon juice plus 1 tablespoon orange juice
• 2 large egg yolks
• 1 large egg
• 2 tablespoons (1 ounce) crème fraîche
• 1 tablespoon minced shallots
• ½ teaspoon grated Meyer lemon zest or regular lemon zest
• Kosher salt and ground white pepper

• 4-ounce wedge ricotta salata cheese, shaved into 8 triangles
• Furikake or togarashi shichimi seasoning
• 4 Marcona almonds, optional
• Baby pok choi or other small salad greens or fresh dill sprigs or amaranth sprouts
• Peel of half a Meyer lemon, or other lemon, in very thin julienne, blanched

To Prepare the Grilled Asparagus
1. Toss the asparagus with oil and vinegar, and sprinkle generously with the salt and pepper. Marinate for 15–30 minutes. Fire up a grill to medium heat or get a grill pan ready.
To Prepare the Sabayon
2. Whisk all the ingredients together in the top pan of a double boiler. Place the pan over the lower pan of simmering water.
3. Continue whisking the mixture until it becomes thick enough to see a trail across the bottom of the pan as you whisk it. Turn off the heat.
4. Strain the sabayon through a fine-mesh sieve and keep it warm by returning it to the double boiler over the pan of warm water.
Putting it all Together
5. Drain the asparagus. Grill it over medium heat for 5–7 minutes, rolling it frequently, or until tender and lightly browned in spots.
6. Pour a circle of sabayon in the center of each of 4 plates. Arrange 4 asparagus spears over the sabayon. Lean a pair of ricotta salata slices over the asparagus. Sprinkle furikake seasoning over it. Shave an almond over each plate if you wish. Tuck a few greens around the edges of the asparagus, scatter a few slivers of lemon peel over, and serve.