Asparagus gets all dressed up in this recipe from chef Greg Reeves, who gives it a go on the grill before topping it with green goddess dressing, piquillo peppers and Marcona almonds. The vibrant green dish is like spring on a plate – a harbinger of warmer weather to come. Don’t let the boquerones trip you up; they’re easy to make and you can always substitute anchovies if you must.6
- 1 bunch asparagus, trimmed
- 1 cup piquillo peppers, julienned
- 1/4 cup Marcona almonds
- 1 tablespoon extra virgin olive oil
- 2 egg yolks
- 2 tablespoon packed tarragon leaves
- 2 tablespoon packed parsley leaves
- 2 tablespoon packed basil leaves
- 1/4 pound arugula
- 4 boquerones
- Juice of 2 lemons
- Salt and pepper to taste
- 1 cup canola oil
- Get a large pot of water boiling and add enough salt to taste like the ocean.
- Submerge all herbs and arugula in boiling water for 30 seconds then immediately transfer to a bowl of ice water to stop the cooking process. Do the same procedure with the asparagus, but submerge in the boiling water for 1 minute.
- In a food processor, add yolks, herbs, arugula, boquerones and turn on. Slowly drizzle in oil until fully emulsified with the yolks. Season with salt and pepper to taste.
- Start grill and get hot. Season asparagus with evoo, salt and pepper, then place in grill. Once there are char marks on the asparagus, transfer to a serving plate.
- Top with the green goddess dressing, piquillo peppers and Marcona almonds.