Grilled Asparagus with Citrus Gremolata

A Chef Tim Love recipe
1/2 cup Hellmann’s or Best Foods Mayonnaise Dressing with Olive Oil

asparagus.jpg1 tablespoon olive oil
1 teaspoon finely chopped garlic
2 tablespoons minced shallot
Grated peel of 1 lemon
1/4 cup white wine
1/4 cup lemon juice
1 cup bread crumbs
12 medium asparagus spears, trimmed
2 tablespoons peanut oil
Kosher salt and cracked black pepper to taste
Preheat grill to 450∞F. Heat olive oil in a small saute pan on the grill. Just before the oil smokes add garlic, shallot, and lemon peel. Saute slightly. Add white wine and lemon juice and simmer for 1 minute. Add bread crumbs and dressing and saute until golden brown. Mix asparagus, peanut oil, salt and pepper. Grill for 3 minutes, turning fairly frequently. Place asparagus on a serving platter. Sprinkle bread crumb mixture over the grilled asparagus and serve.

« Previous page 1 2 3 Next page »

Also On New Pittsburgh Courier:
comments – Add Yours