Grilled Asparagus Recipe with Red Wine & Chive Mayo, Toasted Almonds
Yes, this is another spring recipe (best quality of asparagus is in the Spring even though these days you can find it through out the whole year) and a fantastic side dish for main courses, or great as an appetizer! Another antioxidant ingredient that is made to a well balanced small dish! Easy to make and very satisfying!
It will serve 4-6 guests depending on plating and style of service, family style or plated sit down dinner.
1 lbs of thick asparagus, tough ends trimmed and stem peeled, 10 -12 pc.
1 cup of Mayo…2 table spoons
1/2 cup of red wine, 2oz (always use wine that you like to drink)
1/2 teaspoon of chopped fresh chives
1/2 teaspoon of fresh or dried Tarragon
dash of granulated garlic
dash of granulated onion
pinch of dried chipotle or more if you like it spicier like me:)
pinch of salt
dash of fresh ground 5 peppercorns mix
1/2 cup of shaved raw almonds
1/2 of extra virgin olive oil
In a ceramic or glass bowl, add all the ingredients except the almonds, olive oil and asparagus. Whisk well till all incorporated, taste and add more salt and spice if needed, adjust to your liking!
Meanwhile steam the trimmed asparagus, half way through only, DO NOT over cook! Put in an ice bath to retain the color, drain when ready to grill and dry it on a paper towel.
Heat up the grill, brush asparagus with olive oil, season with salt and pepper and grill it till charred, watch asparagus closely till it has nice grill marking!
Heat up a non stick pan with 1/2 teaspoon of olive oil and add shaved almonds and toss, keep tossing so the almonds get a nice brown color and get fragrant. This will take a few seconds so please don’t burn them, take off the stove and let it cool down.
Finally, plate the asparagus (see photo), spoon up red wine mayo and put it in the middle, on top of the asparagus, sprinkle asparagus with toasted almonds and some more chives, crack more pepper over the whole dish and serve!