Grilled Asparagus with Roasted Almonds and Parmesan
User Reviews
4.9
Grilled Asparagus with Roasted Almonds and Parmesan
Description
This Grilled Asparagus with Roasted Almonds and Parmesan starts by removing woody ends from green asparagus. The spears are briefly blanched in boiling salted water until bright green and just tender, then shocked in ice water to halt cooking and preserve color. Toasted chopped almonds add a nutty crunch after being dry-roasted in a pan.
The asparagus is grilled on a well-oiled, hot barbecue grill to achieve light wilting and char marks. After grilling, it's tossed with olive oil and lightly seasoned with sea salt and freshly ground black pepper to enhance its natural flavor. Shavings of Parmesan cheese add a savory, creamy finish with a slightly granular texture alongside the crunchy almonds.
The combination highlights fresh vegetable sweetness, nutty almond depth, and salty umami from the cheese. Grilling and blanching ensure the asparagus offers a tender yet crisp bite. The toasted almonds and Parmesan provide contrasting textures that complement the vegetal notes.
Ingredients
- 3 bunches asparagus green
- 100 grams almond whole, unsalted
- small block of Parmesan Cheese
- extra virgin olive oil
- sea salt flakes
- black pepper in grinder
Instructions
- Cut the woody ends off the asparagus spears, (approx 1/5 of each spear).
- Put a pot of salted water onto boil.
- Roughly chop the almonds and toast them over a med to high flame in a dry pan (ensure that you keep moving the pan to prevent them burning).
- Fill a large mixing bowl with ice water, lots of ice.
- Drop the spears in the water once it starts to boil, and once they have turned vibrant deep green remove them and plunge them straight into the ice water (should be approx 30-40 seconds in the boiling water depending on the thickness)
- Shave some flakes of parmesan cheese using a carrot peeler, cheese slicer or the slicing side of a box grater, and set aside.
- On a well oiled hot barbecue grill place the now cool spears across the grating and cook until slightly wilted and charred.
- Remove and toss lightly in olive oil, with some seasoning and the almonds.
- Slide onto plate and garnish with the parmesan flakes, and tell your guests to come and get it!
- This dish can be prepared without using the barbecue and served as a first course or side dish by instead of grilling sauteeing them in a very hot pan with extra virgin olive oil.
Notes
User Reviews
Overall Rating
4.9
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