From The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen....Hiking in the hills above our Spanish house we find wild spring asparagus. We love the old men who collect handfuls and then sell them at the market for one euro per bundle. Our friends on Fire Island love this simple preparation.
Ingredients:
6 tbsp olive oil
3 tbsp kosher salt
64 spears of asparagus
4 thin slices of pancetta
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 small shallots, finely diced
Maldon salt or fleur de sel
Coarsely ground black pepper
Preparation:
- Preheat the grill.
- Place 2 tablespoons olive oil and 1 tablespoon salt in a resealable plastic bag. Add one-third of the asparagus and shake to coat evenly. Repeat 2 more times. Grill the asparagus for 2 to 3 minutes until they begin to brown. Transfer to a large serving platter and set aside uncovered.
- Cook the pancetta in a large cast-iron skillet until almost crisp, turning once. Drain on paper towels, but reserve the drippings. When cool, dice or finely crumble.
- Combine the extra virgin olive oil, pan drippings, vinegar, shallots, and pancetta in a glass measuring cup. Stir well and cover with plastic wrap until serving time.
- When ready to serve, drizzle the vinaigrette evenly over the grilled asparagus. Top with a few small pinches of Maldon salt or fleur de sel and a few twists of black pepper.
Recipe courtesy of The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen
Spain [ print this recipe for Grilled Asparagus in Pancetta – Shallot Vinaigrette ]
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