Grilled asparagus salad
with tomato jam and goat cheese
3 red vine-ripe tomatoes, blanched* and peeled
3 yellow vine-ripe tomatoes, blanched* and peeled
1 shallot, shaved
2 garlic cloves, shaved
1 cup DHC Núñez
de Prado Extra Virgin Olive Oil
2 tablespoons white sugar
1 bay leaf
2 tablespoons quality red wine vinegar
Freshly ground salt and pepper, to taste
4 stems fresh basil and marjoram, chopped
*Place the tomatoes in boiling water for 30 seconds.
Transfer to ice water.
1 bunch jumbo asparagus, stems peeled
1 bunch baby arugula, washed
2 ounces goat cheese
Preheat oven to 400°.
1. Cut blanched and peeled tomatoes in half. Scoop
out core of tomatoes, including pulp, seeds, and
juice into sauce pot. Reserve tomato flesh; set
aside. Add shallots, garlic, sugar, bay leaves,
and olive oil to the sauce pot; cook slowly until
reduced by 75%. Pass the reduction through a hand
sieve or strainer to remove seeds.
2. Finely dice the reserved tomato flesh. Add
diced tomato flesh to the tomato sauce reduction
and continue to cook slowly for 30 minutes. Season
with salt and pepper; cool. Add basil and marjoram
and a dash of red wine vinegar; reserve.
3. Toss the asparagus in extra virgin olive oil,
salt, and pepper. Roast in 400° oven until tender
(about 8-10 minutes). Remove and grill spears
for 2-3 minutes per side.
4. Place 2-3 spears of asparagus on each plate;
top with a generous dollop of tomato jam and sprinkle
with goat cheese crumbles and arugula leaves.
Tomato jam is very versatile! Use it to add
a savory burst of flavor to grilled salmon or chicken
breasts. And you can make it in advance— it
can be stored for up to a week in the fridge.
This salad lends itself to scrumptious additions.
Add chopped Kalamata olives, top with thinly sliced
Parma prosciutto, or drizzle a balsamic vinegar
reduction over it for added zest.