Friday, April 09, 2010

Ahh Spring...

Time to make some Grilled Asparagus Salsa Verde.

Grilled Asparagus Salsa Verde

Makes 3 Cups

Asparagus, Final 1/3 Peeled 1#
Pappadew Peppers, Diced ½ Cup
Pappadew Pepper Brine 1/3 Cup
Capers, Soaked in Cold Water 4oz.
Anchovy, Soaked/Minced 2 Fillets
Shallots, Sliced Thin 2 Small
Garlic, Hand Minced 3 Cloves
Chives, Minced 2 Tablespoons
Italian Parsley, Minced 2 Tablespoons
Extra Virgin Olive Oil ½ Cup
Salt & Fresh Pepper To Taste

Preparation Procedure-

Heat Grill to High. Toss trimmed/peeled asparagus spears with olive oil and season with salt and pepper. Cook on hottest part of the grill until just marked and just barely cooked through. Remove from grill, allow to cool and dice into ½” pieces. Combine with remaining ingredients, mix thoroughly. Keeps 2 days.