Recipe: Grilled asparagus with figs, blue cheese and sherry vinegar is a tasty summertime dish
Grilled Asparagus with Figs, Blue Cheese and Sherry Vinegar Sauce is a scrumptious concoction. It’s a great dish for summertime entertaining because much of the work can be done in advance. The asparagus can be grilled a day in advance and refrigerated. The vinegar sauce, a vinegar reduction sweetened with honey and minced orange zest, can be prepared a day in advance and kept in the fridge.
Assemble the dish 30 to 60 minutes before serving, placing the grilled spears on a platter, and then topping them with quartered fresh figs, blue cheese, and sauce.
Grilled Asparagus with Figs, Blue Cheese and Sherry Vinegar Sauce
Yield: 4 to 6 servings
INGREDIENTS
2 cups Sherry vinegar
1 small shallot, finely diced
2 tablespoons honey, clover honey preferred
1 teaspoon finely grated orange zest (colored portion of peel)
Coarse salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh Italian parsley, plus more for garnish, see cook’s notes
About 24 asparagus spears, trimmed, see cook’s notes
3 tablespoons canola oil
12 fresh figs, quartered top to bottom
6 ounces blue cheese, crumbled or cut into bite-sized pieces
Extra-virgin olive oil
Cook’s notes: If preparing the Sherry Vinegar Sauce in advance, do not add the parsley until just before serving. I used many more than 24 spears because the asparagus I used was narrower than a pencil.
DIRECTIONS
1. Combine vinegar and shallot in small saucepan; bring to boil on high heat and cook until thickened and reduced to about 1/2 cup, about 20 minutes. Whisk in honey and zest; season with salt and pepper. Allow to cool at room temperature. Add parsley.
2. Heat grill to high for direct grilling. Brush asparagus with canola oil and season with salt and pepper. Grill, placing the spears perpendicular to the grates, until tender crisp, about 4 minutes (grilling times will vary depending on heat of grill and width of spears). Remove to platter.
3. Arrange figs around asparagus, sprinkle with cheese. Drizzle with Sherry vinegar sauce and a little olive oil. Garnish with chopped parsley.
Source: Adapted from “Bobby Flay’s Barbecue Addiction” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com