Grilled Asparagus And Endive
This grilled asparagus and endive salad is a vibrant and fresh dish that celebrates the flavors of the season. Tender asparagus spears and crisp Belgian endive are grilled to perfection, then tossed with zesty orange zest and parsley. The bright flavors of the orange juice and olive oil bring a refreshing finish to this simple and elegant salad. Perfect for a light and healthy meal or as a stunning side dish for any occasion.
— Constant Cookbook
Ingredients
- 1 lb. slender asparagus spears, ends trimmed
- 3 small heads Belgian endive, quartered
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- Sea salt and freshly ground pepper, to taste
- Zest of 1 orange
- 3 or 4 fresh flat-leaf parsley sprigs
- 2 Tbs. fresh orange juice
Instructions
- Prepare a hot fire in a grill. Place a steel grill griddle on the grill, cover the grill and preheat.
- In a large bowl, toss together the asparagus, endive and the 1 Tbs. olive oil, and season with salt and pepper. Transfer to the preheated griddle and cook, turning the vegetables occasionally, until browned and crisp-tender, about 5 minutes. Add the orange zest and parsley to the griddle and drizzle the vegetables with the orange juice. Continue cooking, shaking the pan, for 1 minute more.
- Transfer the vegetables to a platter and drizzle with olive oil. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
Comments
No comments found.