SPRING GRILL OF ASPARAGUS AND SCALLION SALAD
DRESSING
- 1 medium shallot, minced
- ½ tablespoon balsamic vinegar
- ½ tablespoon red or white wine vinegar or cider vinegar
- Salt and fresh-ground black pepper
- 2 teaspoons coarse dark mustard
- 5 tablespoons heavy whipping cream
- 1 bunch pencil-slim asparagus (1 pound), trimmed of tough ends
- 3 bunches scallions (20 or so), trimmed of roots and of 1 inch of their green tops
- 1 to 2 tablespoons extra-virgin olive oil
- Coarse salt and fresh-ground black pepper
- 2 tablespoons minced fresh chives or scallion tops
Instructions:
In this salad the long stalks are fast-roasted, then finished under the broiler for a touch of char.
- To make the dressing, in a medium bowl, blend the shallot and vinegars with salt and pepper to taste. Mix in the mustard and heavy cream. Taste for seasoning, and set aside.
- Set an oven rack about 5 inches from the broiler. Preheat the oven to 450°F. Cover a large baking sheet with foil. Spread the asparagus and scallions over the sheet, leaving enough room so they do not touch. Sprinkle them with the olive oil and a little salt and pepper. Roll the vegetables gently to coat them with the seasonings.
- Roast for 6 to 8 minutes, or until the asparagus is barely tender when pierced with a knife (you should hear them sizzling). Turn on the broiler and broil for about 2 minutes. The scallions should have some browned leaves and the asparagus should pick up color. If some of the pieces are browning faster, feel free to pull them out and set them aside to wait for the other pieces to finish.
- Pile the vegetables on a platter, and zigzag the dressing over them. Sprinkle with the chives, and serve.