…with Golden Raisin Balsamic, Shaved Local Hard Cheese
- 2 pounds Carrigan Farms asparagus
- zest of 2 lemons
- 2 cloves garlic chopped
- 2 T olive oil
- 1 T chopped parsley
- 1 T chopped rosemary
- salt and pepper
- 2 ounces goat cheese
- 2 ounces hard cheese
Remove tough stems from asparagus and blanch for fifteen seconds. Toss the blanched asparagus with the lemon zest, garlic, olive oil, parsley and rosemary. Season with salt and pepper. Place asparagus on a hot grill and cook until bright green and slightly charred on the outside.
For Golden Raisin Balsamic Dressing:
- ½ cup gold raisins or sultanas
- ½ cup balsamic
- 1 bay leaf
- ½ cup extra virgin olive oil
Bring the raisins, bay leaf and vinegar to a boil, remove from the heat and let cool.
Stack the grilled asparagus as if you were building a log cabin. Top the raisin mixture with the olive oil but do not mix. Spoon the raisin mixture over the asparagus. Crumble soft goat cheese over the top and add shaved manchego cheese over the top to taste. Other hard cheeses may be used (parmesan, romano, manchego). Garnish with fresh herbs and some baby lettuce if desired.
Chef’s note: Any hard cheese such as Parmesan, Romano or Manchego can be used