Grilled Asparagus With Lemon Anchovy Vinaigrette

Serves 4

From Nopa’s Laurence Jossel. This recipe makes additional vinaigrette, which can be sopped up with good bread, or saved for another use up to a day.

Lemon Anchovy Vinaigrette

· Zest and juice of ½ lemon

· ½ teaspoon garlic minced to a paste

· 1½ teaspoons red wine vinegar

· Pinch red chile flakes

· 2 medium salt-cured anchovies, cleaned, rinsed then minced to a paste, about ½ teaspoon

· ½ cup extra-virgin olive oil

· 1 tablespoon chopped fresh tarragon + more for optional garnish

· Kosher salt

Asparagus

· 1 bunch extra-large asparagus, 1 to 1½ pounds

· ¼ cup fresh lemon juice

· ¼ cup water

· ¼ cup extra-virgin olive oil

· Kosher salt

· 12 green olives such as Castelvetrano

· Parmigiano-Reggiano to garnish

For the vinaigrette: Combine the lemon zest and juice, garlic, vinegar, chile flakes and anchovy paste in a small bowl. Slowly whisk in the oil until the ingredients are emulsified. Fold in the tarragon and add salt to taste. Makes about ½ cup; save any extra up to a day for another use.

For the asparagus: Snap the asparagus at its natural break and peel away the bottom third of the stalk, if desired. Preheat a grill or grill pan to medium-high heat. In a bowl, whisk together the lemon juice, water and olive oil. In batches, toss the asparagus in the lemon juice mixture, season with salt to taste, then grill until crisp-tender and lightly charred on all sides, 5 to 8 minutes.

Remove from the grill, and toss with the Lemon Anchovy Vinaigrette until lightly coated. Lift the asparagus from the vinaigrette, leaving any remaining vinaigrette in the bowl. Arrange the asparagus on a serving platter, and scatter olives around the platter. Using a vegetable peeler, shave ribbons of Parmigiano-Reggiano over the vegetables. Garnish with tarragon, if using.

Per serving: 299 calories, 3 g protein, 7 g carbohydrate, 30 g fat (4 g saturated), 1 mg cholesterol, 285 mg sodium, 3 g fiber.