Grilled Asparagus with Figs, Blue Cheese and Sherry Vinegar Sauce is a scrumptious concoction. It’s a great dish for summertime entertaining because much of the work can be done in advance. The asparagus can be grilled a day in advance and refrigerated. The vinegar sauce, a vinegar reduction sweetened with honey and minced orange zest, can be prepared a day in advance and kept in the fridge.
Assemble the dish 30 to 60 minutes before serving, placing the grilled spears on a platter, and then topping them with quartered fresh figs, blue cheese, and sauce.
Yield: 4 to 6 servings
2 cups Sherry vinegar
1 small shallot, finely diced
2 tablespoons honey, clover honey preferred
1 teaspoon finely grated orange zest (colored portion of peel)
Coarse salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh Italian parsley, plus more for garnish, see cook’s notes
About 24 asparagus spears, trimmed, see cook’s notes
3 tablespoons canola oil
12 fresh figs, quartered top to bottom
6 ounces blue cheese, crumbled or cut into bite-sized pieces
Extra-virgin olive oil
Cook’s notes: If preparing the Sherry Vinegar Sauce in advance, do not add the parsley until just before serving. I used many more than 24 spears because the asparagus I used was narrower than a pencil.
- Combine vinegar and shallot in small saucepan; bring to boil on high heat and cook until thickened and reduced to about 1/2 cup, about 20 minutes. Whisk in honey and zest; season with salt and pepper. Allow to cool at room temperature. Add parsley.
- Heat grill to high for direct grilling. Brush asparagus with canola oil and season with salt and pepper. Grill, placing the spears perpendicular to the grates, until tender crisp, about 4 minutes (grilling times will vary depending on heat of grill and width of spears). Remove to platter.
- Arrange figs around asparagus, sprinkle with cheese. Drizzle with Sherry vinegar sauce and a little olive oil. Garnish with chopped parsley.
Source: Adapted from “Bobby Flay’s Barbecue Addiction” by Bobby Flay with Stephanie Banyas and Sally Jackson (Clarkson Potter)
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com