- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Gwen Kvavli Gulliksen
Ingredients
- 24 asparagus spears - (fresh)
- 1/3 cup Extra Virgin Olive Oil
- 1/4 pound sun dried roma tomatoes - julienned and rehydrated
- 1/8 cup Balsamic Vinaigrette
- 1/8 cup Rice Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup capers -
- 1 tablespoon Orange Zest
- 1/4 cup Italian Parsley Leaves chopped
- 8 Nasturtium Flowers
- Salt and Fresh Ground Black Pepper
Directions
Trim the asparagus to equal length at the tender point. Toss in the 1/3 cup extra virgin olive oil, salt and pepper and then grill until tender (approximately 5 minutes. Set aside to cool.
Combine the sun dried tomatoes, vinegars, olive oil, capers, orange zest and Italian parsley to make the vinaigrette.
Plate 6 asparagus spears, criss-crossed, on each of 4 plates. Place the vinaigrette in the corner and garnish with the nasturtium flowers and additional cracked pepper.
