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green peppercorns Lemon-Mustard-Tarragon olive oil kosher salt Italian canola oil goat cheese lemon mustard tarragon honey kosher salt olive oil
Viewed: 83 - Published at: 3 years agoIngredients
- 1 teaspoon green peppercorns, drained
- 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
- 1 1/2 pounds medium-thick asparagus, trimmed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- Sixteen 1-inch-thick slices Italian or French bread
- Canola oil, for brushing
- 4 ounces goat cheese, optional
- Zest and juice of 1 large lemon
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon clover honey
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil or canola oil
Method
- Heat a charcoal or gas grill to medium-high.
- Whisk the green peppercorns into the vinaigrette.
- Set aside.
- Brush the asparagus with olive oil and season with salt and pepper.
- Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total.
- Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.
- Brush the bread on one side with canola oil and season with salt and pepper.
- Grill, oiled-side down, until light golden brown and crisp, about 1 minute.
- Flip, and grill a few seconds more, just enough to warmthe bread should still be tender when pressed.
- Top the toasted bread with some asparagus.
- Scatter the goat cheese, if using, on top and serve immediately.
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper.
- Gradually whisk in the olive oil until emulsified.
- Yield: about 1 cup
