Sunday, May 4, 2008

Grilled Asparagus with Smoked Salmon and Tarragon Mayonnaise

Grilled Asparagus with Smoked Salmon and Tarragon Mayonnaise
If you have never grilled asparagus, my advice is try it! I also often roast mine at 400 degrees for seven minutes turning once or twice. Just give it a light toss with olive oil, salt and pepper and use a baking sheet with sides..
For The Mayonnaise:
3/4 cup mayonnaise
1/4 cup minced fresh tarragon
1 teaspoon lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1 1/2 pound fresh asparagus
1/2 pound thinly sliced smoked salmon
1 lemon cut into wedges

Place the mayonnaise in a bowl, add the tarragon, lemon juice, oil, salt and stir to mix well. Cover and refrigerate until ready to serve.


Break off any tough stem ends from the asparagus, then trim the ragged ends with a knife. Bring a frying pan three-fourths full of water to a boil. Add the asparagus and parboil for 2 minutes. Drain, rinse with cold running water until cool. and drain again.


When the grill is ready, place the asparagus directly on the grill rack or in a grill basket on the rack and grill, turning as needed, until lightly marked with grill lines and just tender, 2-3 minutes on each side.


To serve, make a bed of the salmon slices on four individual plates, dividing the salmon evenly. Arrange the grilled asparagus on top of the salmon along with some tarragon mayonnaise, again dividing evenly. garnish with lemon wedges.


If smoked salmon is not available, use thinly sliced prosciutto. It is a classic Italian partner for asparagus.

1 comment:

Barbra said...

I said I did not like grilled vegetables.
This MAY BE the exception!

We have weekly Sat dinners at my Mother's house and in the past 2 weeks she has been offering asparagus. I have forgotten how much I love it.

This suggestion of asparagus on the grill was a wonderful idea for me to try! Thank you!