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Chef Carolyn Johnson

After growing up in Northern California, chef Carolyn Johnson crossed the country to attend Wellesley College, where she graduated with a degree in Economics and ...


You can find Chef Carolyn Johnson at 80 Thoreau

Grilled Asparagus

by Chef Carolyn Johnson

Serves 4

Ingredients

 

  • 1 bunch asparagus
  • 1/4 pound baby arugula
  • 1/4 cup picked tarragon leaves
  • 2 scallions
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet, minced
  • 1/2 cup + 2 tablespoons extra virgin olive oil
  • 1/2 cup toasted walnuts, chopped
  • salt and pepper 

 

Directions

For the vinaigrette

  1. Finely chop the white portion of the scallions and put them in a bowl with the mustard, anchovy and sherry vinegar. Slowly whisk in the 1/2 cup of olive oil. Season to taste with salt and pepper.

For the asparagus

  1. Snap the bottom portion of the stems off of the asparagus. Drizzle with the remaining two tablespoons of olive oil, and season with salt and pepper. On a hot grill, cook the asparagus for three to five minutes, or until lightly charred and just tender.
  2. Thinly slice the green portion of the scallions and toss together with the tarragon leaves, arugula and the vinaigrette.
  3. Place the grilled asparagus on a platter, top with the salad and garnish with the walnuts.

 

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