Spring Grilled Asparagus And Scallion Salad Recipes

SCALLION AND ASPARAGUS SALAD

Steps:

• Cooking the Vegetables
• With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly. Snap off the hard stubs at the bottom of the asparagus stalks-they'll break naturally at the right point.
• Trim the root end of each scallion and the wilted ends of the green leaves. Peel off the loose layers at the white end too, so the scallions are all tight, trim, and about 6 inches long.
• In a wide deep skillet, bring 1 quart of water (or enough to cover the vegetables) to a boil, and add the asparagus and scallions.
• Adjust the heat to maintain a bubbling boil, and poach the asparagus and scallions, uncovered, for about 6 minutes or more, until they are tender but not falling apart, and cooked through but not mushy. To check doneness, pick up an asparagus spear in the middle with tongs; it should be a little droopy but not collapsing.
• As soon as they are done, lift out the vegetables with tongs and lay them in a colander (any fat asparagus spears may take a little longer, so leave them in a few minutes more). Hold the colander under cold running water to stop the cooking. Drain briefly, then spread on kitchen towels, pat dry, and sprinkle about 1/2 teaspoon salt over them.
• Making the Salad
• Slice the asparagus and the scallions into 1-inch lengths, and pile them loosely in a mixing bowl. Drizzle the oil and vinegar over them, then sprinkle on 1/2 teaspoon salt and several grinds of black pepper. Toss well, but don't break up the vegetables.
• Quarter the eggs into wedges, and slice each wedge into two or three pieces; salt lightly and scatter the egg in the bowl, and fold in with the vegetables. Taste and adjust the seasoning. Chill the salad briefly, then arrange it on a serving platter or on salad plates.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
• Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
• Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

GRILLED ASPARAGUS AND SPRING ONION SALAD WITH PROSCIUTTO

Steps:

• Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.
• Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.
• In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.
• Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.
• Wowwee! What a salad!