Grilled asparagus with green peppercorn vinaigrette/green chilli vinaigrette
Requires
Fresh asparagus (about 24 stalks)
Pure olive oil (3 tablespoons)
Sea salt, freshly ground pepper
Perfectly grilled asparagus
Method
- Preheat grill to high. You can cut off the bottoms of the asparagus with a knife and peel the bottom half of the stalk.
- Place the asparagus on a baking sheet, toss with oil and season with salt and pepper. Grill for 3-5 minutes on each side until just crisp tender.
Green peppercorn vinaigrette
White wine vinegar (3 tablespoons)
Dijon mustard (2 teaspoons)
Sea salt (half a teaspoon)
Freshly ground black pepper (quarter teaspoon)
Extra virgin olive oil (quarter cup) 113g/4oz, plus 2 tablespoons)
Green peppercorns in brine, drained (2 tablespoons)
In a small bowl, whisk together the vinegar, mustard, salt and pepper until combined. Whisk in the olive oil slowly until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. If made in advance, it can last up to eight hours but needs to be refrigerated.
Green chilli vinaigrette
Roasted chillies, peeled, seeded and chopped (x2)
Roasted garlic, peeled (4 cloves)
Red wine vinegar (3 tablespoons)
Lime juice, fresh (3 tablespoons)
Water (quarter cup) 113g/ 4oz.
Honey (1 tablespoon)
Salt, freshly ground pepper
Canola oil (three quarter cup) 340g/ 12oz
Fresh coriander (quarter cup) 113g/4oz.
In a blender, combine chillies, garlic, vinegar, lime juice, water, honey and salt and pepper and blend until smooth. Whilst the blender is on, slowly add the oil until emulsified. Add the coriander, blend for 5 seconds longer.