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Grilled asparagus with black olive soil
Pair grilled and chilled asparagus with salty black olive soil.
YIELDS
4
TO
6
Ingredients
Olive Soil
- 2 cups pitted Kalamata olives
Grilled and Chilled Asparagus
- 2 bunches green asparagus, woody ends removed, gently peeled on the tail end
- Olive oil
- Salt and pepper
- 1 small red onion, thick rounds
- 1 lemon, juice
- Crumbled goat feta
Lemon Vinaigrette
- 1 lemon, juice and zest
- 2 cloves garlic, grated on a rasp
- 1 tablespoon (15 ml) honey
- 1/4 cup (60 ml) white balsamic vinegar
- 1 tablespoon (15 ml) smooth Dijon mustard
- 1 tablespoon (15 ml) grainy Dijon mustard
- 1 cup (240 ml) extra virgin olive oil
- Salt and pepper
Directions
Olive Soil
- Place pitted olives on a dehydrator tray and dry for 16 hours at 150 F (65 C), until most but not completely dried (about three-quarters of the way). Alternatively, place the olives on a wire rack set over a sheet pan and place them in an oven set to their lowest setting, checking every 12 to 15 hours.
- Remove, and let olives sit at room temperature for 30 minutes.
- Briefly pulse (no more than 30 seconds) the dried olives in a food processor in batches until a coarse ‘soil’ texture is achieved. Reserve at room temperature for serving.
Grilled and Chilled Asparagus
- Preheat the grill to high heat.
- In a bowl, toss the asparagus in olive oil. Season with salt and pepper.
- Drizzle red onion with olive oil, and season with salt and pepper.
- Grill asparagus and onion until charred, but still crunchy, two to three minutes, flipping once.
- Transferred onion to bowl and spritz with lemon. Cover and steam for a few minutes. Reserve at room temperature for plating.
- Refrigerate asparagus until needed, a minimum of one hour. Remove from refrigerator 10 minutes before serving.
Lemon Vinaigrette
- In a glass jar with a tight-fitting lid, combine the lemon juice and zest, garlic, honey, vinegar, both mustards, and oil. Season with salt and pepper. Shake vigorously to emulsify. Refrigerate until needed.
Assemble and Serve
- On a small tray, gently toss the Grilled and Chilled Asparagus in a drizzle of Lemon Vinaigrette. Keep all the spears facing the same direction for plating.
- Transfer the dressed asparagus to a chilled serving plate. Drizzle a little more vinaigrette over the top.
- Add Black Olive Soil at the base of the asparagus and sprinkle directly over the top.
- Sprinkle crumbled goat feta and rings of red onion over the asparagus
- Serve immediately. Enjoy!
