Crostini With Grilled Asparagus And Green Peppercorn-Tarragon Vinaigrette
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
35
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
110 g
Goat Cheese (optional)1 large
Lemon (zest and juice of)2 tbsps
Dijon Mustard1 tbsp
Tarragon (chopped fresh)1 tsp
Clover HoneyDirections:
1
Heat a charcoal or gas grill to medium-high
2
Whisk the green peppercorns into the vinaigrette
3
Set aside
4
Brush the asparagus with olive oil and season with salt and pepper
5
Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total
6
Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette
7
Brush the bread on one side with canola oil and season with salt and pepper
8
Grill, oiled-side down, until light golden brown and crisp, about 1 minute
9
Flip, and grill a few seconds more, just enough to warm¿the bread should still be tender when pressed
10
Top the toasted bread with some asparagus
11
Scatter the goat cheese, if using, on top and serve immediately
12
In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper
13
Gradually whisk in the olive oil until emulsified