Caesar Grilled Asparagus 凱薩風燒烤蘆筍

I don't know about you, but for me, the best part of Caesar salad is the anchovy flavour! Since I just got a huge bag of beautiful, local, organic asparagus, I thought I'd grill them and top them off with the Caesar sauce from my Caesar Asparagus Ribbon Salad recipe from Foodie In Quebec City last year. I basically recreated the recipe by grilling the asparagus instead of leaving them raw and shaved, topped with chopped soft boiled eggs instead of poached, and finally finished with the Caesar sauce without using the thyme and parmesan cheese.

 

Caesar Grilled Asparagus (4 servings)

1 bunch asparagus, cleaned and trim off the rough end part

extra virgin olive oil

4 Soft Boiled Eggs (I chopped mine, but you can just halve them) (*can be left off for vegans)

For the Caesar sauce:

1/4 C   shallots, chopped

A: 2 t   garlic, chopped
    2-4  anchovies in oil *It depends on how much fishiness you can 

    take. If you use salted anchovies, be sure to soak them in water and rinse 
    first.
(*If you're vegetarian or vegan, you can replace the anchovies with 1 T chopped capers)

B: juice from 1/2 lemon
    2 T   extra virgin olive oil

C: small handful parsley leaves, chopped
    1 t    lemon zest
    a little bit of ground black pepper

*T = tbsp, t = tsp, C = cup

1. Rub the asparagus with a little bit of extra virgin olive oil. *If your asparagus are thick and long, cut them in half both lengthwise and widthwise.

2. Prepare all your ingredients for the Caesar sauce.

3. Heat your grill pan, then place the asparagus in the pan to grill 5-6 minutes each side, or until you see some grill marks. Season with a pinch of salt.


4. While the asparagus is grilling, heat about 1 1/2 T extra virgin olive oil in a small skillet over medium-low heat. Add the shallots and sauté for about 1-2 minutes until soft, stir around constantly.

5. Turn the heat down a little bit and add ingredients A (garlic and anchovies). Use the spatula to break the anchovies. Continue to cook for another 2-3 minutes or until the mixture is soft and the anchovies are broken down, stir around occasionally.

6. Remove the pan from heat. Add B (lemon and olive oil) and stir to mix.

7. Place the grilled asparagus onto a serving plate. Top with some chopped eggs, spoon on the Caesar sauce, then garnish with C (parsley, lemon zest, and black pepper) and serve!

 

                                                                                                - Yvonne

前天買了一大包漂亮的有機蘆筍，好興奮喔~ 有些氣候較暖的地方已經至少吃了一個月以上的蘆筍，但在魁北克，直到最近才開始在市場上慢慢出現。想說有這麼多的蘆筍，乾脆拿來做燒烤，然後加點蛋再淋上ㄧ些我的凱薩醬。結果果然被受老公的喜愛，決定把它分享給大家~(￣▽￣)ノ

凱薩風燒烤蘆筍 (4 人份)


 

蘆筍 約1磅…將底部較硬的部分切除

4個 水煮蛋 (*吃素者可省略)

橄欖油

海鹽

紅蔥頭 1/4杯…切碎

A: 蒜頭  2 小匙…切碎
    鯷魚  2-4 條 *可依個人的口味自行決定
    (吃素的朋友們，可以使用1大匙切碎的西班牙小酸豆(capers)來代替鯷魚)
 
B: 半顆檸檬汁
    橄欖油 2大匙


C: 巴西里 一小把…稍微切碎
    檸檬皮屑 1 小匙
    黑胡椒粉

1. 將凱撒醬料都準備好。

2. 抹一點橄欖油在蘆筍上。 *如果你的蘆筍很粗，可以將它們切半。

 
3. 將煎烤鍋加熱後放上蘆筍，撒上ㄧ點點的海鹽，煎約5-6分鐘再換面繼續煎烤5-6分鐘。

4. 在煎烤蘆筍的同時，將1 1/2大匙橄欖油在一個小的平底鍋中以中小火加熱，加入紅蔥頭並加入一點海鹽炒1-2分鐘至軟。

5. 將火關小，加入A料(蒜頭、鯷魚)，繼續翻炒2分鐘至紅蔥頭變軟，而鯷魚也分解後熄火。*在煮的過程中可以以剷子將鯷魚弄碎，加上遇熱後也會自己分解。

6. 加入B料(檸檬汁、橄欖油)至平底鍋中與鯷魚料混合。

7. 將煎好的蘆筍放入盤中，放上切碎的水煮蛋，然後淋上凱薩醬、撒上C料(巴西里、檸檬屑、黑胡椒)即可！

                                                                                               - Yvonne