Grilled Asparagus With Caper Salsa
Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn’t available, try another soft goat cheese, like chèvre.)
- Serves: 6 persons
- 3bunches asparagus, approximately 1 pound, woody ends trimmed and discarded
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- ¼cup capers, ideally small, drained, rinsed and patted dry
- Grated zest of 1 lemon
- 2teaspoons lemon juice
- 1small garlic clove, peeled, crushed and minced
- ⅓cup parsley leaves, roughly chopped
- ½cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre
Step 1Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute. Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper. Mix gently, and set aside.
Step 2Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.
Step 3Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.