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Chef Greg Reeves

Since his days at the University of New Hampshire and Cambridge School of Culinary Arts, chef Greg Reeves has worked his way through some of ...


You can find Chef Greg Reeves at Viale

Grilled Asparagus with Green Goddess Dressing, Peppers & Almonds

by Chef Greg Reeves

Serves 4

Asparagus gets all dressed up in this recipe from chef Greg Reeves, who gives it a go on the grill before topping it with green goddess dressing, piquillo peppers and Marcona almonds. The vibrant green dish is like spring on a plate – a harbinger of warmer weather to come. Don’t let the boquerones trip you up; they’re easy to make and you can always substitute anchovies if you must.

Ingredients

for the asparagus

  • 1 bunch asparagus, trimmed
  • 1 cup piquillo peppers, julienned
  • 1/4 cup Marcona almonds
  • 1 tablespoon extra virgin olive oil


for the dressing

  • 2 egg yolks
  • 2 tablespoon packed tarragon leaves
  • 2 tablespoon packed parsley leaves
  • 2 tablespoon packed basil leaves
  • 1/4 pound arugula 
  • 4 boquerones
  • Juice of 2 lemons
  • Salt and pepper to taste 
  • 1 cup canola oil

Directions

  1. Get a large pot of water boiling and add enough salt to taste like the ocean.
  2. Submerge all herbs and arugula in boiling water for 30 seconds then immediately transfer to a bowl of ice water to stop the cooking process. Do the same procedure with the asparagus, but submerge in the boiling water for 1 minute.
  3. In a food processor, add yolks, herbs, arugula, boquerones and turn on. Slowly drizzle in oil until fully emulsified with the yolks. Season with salt and pepper to taste.
  4. Start grill and get hot. Season asparagus with evoo, salt and pepper, then place in grill. Once there are char marks on the asparagus, transfer to a serving plate.
  5. Top with the green goddess dressing, piquillo peppers and Marcona almonds.
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