Asparagus at the onset of summer is a life saver for simple and delicious side dishes. If you are a gardener, tt may take a few seasons to come up (I’ve been working on asparagus for the last three years and not a substantial stem yet!) Whether grilled an brushed with truffle oil or pureed for a light summer bisque, the heavenly spears will make every meal luxurious.
Grilled Asparagus with Truffle Oil
Ingredients:
1 pound fresh asparagus spears, trimmed (buy fresh from Sang Lee Farms, www.sangleefarms.com)
1 tablespoon of truffle oil
salt and pepper to taste
Truffle Pecorino (can be found The Village Cheese Shop on Love Lane in Mattituck)
Preparation:
Preheat grill for high heat.
Lightly coat the asparagus spears with truffle oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Place on plate when done and sprinkle some truffle pecorino on top
Serve with with some grilled striped bass and pair it with a bottle stainless steel fermented Chardonnay from Peconic Bay Winery. This vineyard, Peconic Bay, is designed with traditional east end cedar shingles and a lovely deck spilling on to the vineyard. Stay tuned for a striped bass recipe perfect for the grill.
