INGREDIENTS 4 Servings 1 lb. Asparagus 4 each Roma tomatoes, peeled, seeded, julienne cut 3 each Scallions, thin bias cut 8 - 10 each Large fresh basil leaves, chiffonade cut 1/4 cup Toasted pinenuts to season Salt to season Fresh ground black pepper to garnish Shaved Reggiano Parmesan Cheese For the marinade / dressing: 1/3 cup Balsamic vinegar 1 tsp. Shallot, minced 1/3 tsp. Garlic, minced 1 tsp. Parsley, finely chopped 8 each Fresh basil leaves, minced 1/2 tsp. Dijon mustard 1/3 tsp. Sugar 1 cup Olive oil, extra virgin to taste Salt to taste Fresh ground black pepper

	METHOD 1. Prepare marinade by combining balsamic vinegar, shallot, garlic, parsley, basil and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Reserve 1/4 cup of marinade to use as a dressing for the salad. Place asparagus in a shallow dish and pour in marinade. Marinate asparagus under refrigeration for at least 4 hours. 2. Preheat grill. Remove asparagus from marinade and drain well. Place on grill over medium heat and cook until tender. Remove and cool. Cut asparagus in half and place in mixing bowl. Add Roma tomato, scallions, fresh basil and pinenuts. Add reserved marinade / dressing mixture and toss. Season with salt and pepper. Portion onto serving plates and top with shaved Reggiano Parmesan.

Back to Intro | Chef Larry's Recipe | Chef Larry's Kitchen Basics | About Chef Larry