Grilled Asparagus

Grilled Asparagus

Asparagus is a star of the season, as a side dish to any main course — chicken, fish, pork, beef, or lamb — or as a salad topped with a squeeze of lemon juice.

Active time: 15 min Start to finish: 30 min

 

YIELD: Makes 4 servings

INGREDIENTS

  1. 1 1/2 lb medium asparagus (24), trimmed
  2. 2 tablespoons extra-virgin olive oil
  3. Kosher salt
  4. Special equipment: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes

PREPARATION

    1. Prepare grill.
    2. Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.
    3. Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

Cooks' notes:

• The parallel skewers make it easier to turn the asparagus. • If outdoor grilling isn't an option, asparagus may also be grilled in a well-seasoned ridged grill pan over moderately high heat.

 

Additional photo credit to: https://napafarmersmarket.org/grilled-asparagus-spears/

Strawberry Spinach Salad

Strawberry Spinach Salad

Strawberry and Spinach Salad with Sesame Vinaigrette

PLUOT TART

PLUOT TART

 

SUNSET MAGAZINE AUGUST 2004

INGREDIENTS 

  • 9-inch square puff pastry (half of a 17.3-oz. package) 
  • 2 tablespoons apricot jam 
  • 1 pound (2 or 3) pluots, rinsed and cut into thin wedges 
  • 1 egg, lightly beaten 
  • 2 tablespoons turbinado sugar

PREPARATION 

Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet.

Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar. 

Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool. Makes 4 to 6 servings.