Grilled Asparagus Bowl
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Grilled Asparagus Bowl
Category
Vegetables
Ingredients
- 1 pound asparagus, peeled and stemmed
- Fustini's Delicate SELECT olive oil
- salt and pepper
- Greek yogurt
- spring onion
- Cured Egg
- Pecorino cheese, shaved
- Fustini's Delicate SELECT olive oil
- freshly ground black pepper
- 6 hard-boiled eggs, peeled and chilled
- 2 cups Fustini's Champagne vinegar
- 2 tablespoons sugar, (or Stevia)
- 1 tablespoons Salt
- 6 black peppercorns
- 2 bay leaves
- 1 red beet, peeled and sliced
- pinch saffron
- 2 cups watercress
- 1 tablespoon Fustini's Champagne vinegar
- pinch salt
- juice of 1/2 lemon
- Fustini's Delicate SELECT olive oil
Ingredients
Cured Eggs
Watercress Dressing
Directions
- Prepare a hot grill. Place dry asparagus directly over the fire on the grill and cook for several minutes on one side. Remove from grill and drizzle with olive oil then season with salt and pepper.
- Spread Greek yogurt in the bottom of the service bowl. Slice eggs and place a red and yellow egg in each bowl. Divide onions and Pecorino between the bowls then place grilled asparagus on top. Garnish with Watercress Dressing and a drizzle of olive oil and freshly ground black pepper.
- Divide eggs between two bowls. Bring vinegar, sugar, salt, peppercorns and bay leaves to a boil in medium-size pan. Remove from heat and chill. Place the beet in one bowl with eggs and the saffron in the other. Divide the cooled vinegar between the bowls and let sit for 2 hours.
- Place watercress, vinegar salt and lemon juice in blender and process until smooth. While blending, add enough olive oil to emulsify and use immediately.