Grilled Asparagus With Gazpacho Vinaigrette
Ready In: 40 mins
Yields: 1-2
Ingredients
Gazpacho Vinaigrette
- 1 cucumber, peeled and seeded
- 6 roma tomatoes, peeled
- 3 shallots
- 4 lemons, juice of
- 1 cup tomato juice
- 3 tablespoons chopped flat leaf parsley
- 2 garlic cloves
- 1⁄2 cup chopped green onion top
- salt & freshly ground black pepper
- 2 teaspoons Tabasco sauce (or to taste)
- additional lemon juice
- extra virgin olive oil
Eggplant Croutons
- 1⁄2 cup cubed peeled eggplant
- 1⁄4 cup milk
- 1⁄4 cup semolina (or wheat flour)
- oil (for frying)
- salt
Salad
- 1⁄2 lb asparagus spear
- 1 teaspoon extra virgin olive oil
- kosher salt & freshly ground black pepper
- 1 tablespoon diced cucumber
- 1 tablespoon diced seeded tomatoes
- 1 teaspoon finely diced celery
- 1 teaspoon finely diced red onion
- 1⁄2 teaspoon minced flat leaf parsley
Directions
- Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
- To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
- For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
- Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.
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