Grilled Asparagus with Crème Frâiche

This is an elegant and simple application for grilled asparagus. Give it a try!

For the blanched asparagus

Ingredients:

8 spears asparagus, trimmed and peeled

4 tbsp kosher salt

To blanch asparagus:

In a large stockpot set over medium heat, bring 6 quarts of filtered water to a simmer. Salt the water until it tastes salty.

Working in three batches, transfer the asparagus to the boiling water, and keep the spears submerged for at least 30 seconds and up to 2 minutes, based on how large the asparagus are.

After 30 seconds to 2 minutes, use a spider skimmer to remove the asparagus spears from the boiling water and immediately transfer the spears to the ice bath. Keep them submerged in the ice bath for 30 seconds. After 30 seconds, transfer the asparagus spears to a plate or tray lined with paper towels to drain. Discard the stock.

For the grilled asparagus

Ingredients:

8 asparagus

1 lemon (reserved from the crème fraîche), zested and cut into wedges

1 tbsp extra-virgin olive oil

Fleur de sel or kosher salt, to taste

Directions for grilled asparagus:

Grill the blanched asparagus spears over high heat for 1 minute, then flip and grill them for 1 minute more until they’re lightly charred in some. spots. Once the asparagus have been grilled, move the spears to a plate

for seasoning. Squeeze the juice of 1 to 2 lemon wedges onto the asparagus, then use a basting brush to add a thin layer of olive oil. Season with fleur de sel or kosher salt and lemon zest, to taste.

For the Crème Fraiche

Ingredients:

150 g store-bought crème fraîche

1 lemon, zested and cut into wedges

Fleur de sel or kosher salt, to taste

Freshly cracked black pepper, to taste

Directions for Crème Frâiche

In a medium bowl, whisk together the crème fraîche and the juice of 2 lemon wedges. Season with fleur de sel or kosher salt and freshly cracked black pepper, to taste. Using a micro- plane, grate the zest of about 1⁄4 of the lemon into the crème fraîche, and whisk to incorporate.

to serve, spoon a bed of the crème fraîche onto a plate. Alternate 2 spears of Grilled Asparagus with 2 Blanched Asparagus in a row atop the sauce. Decorate the dish with garlic flowers, shallot blossoms, or any fresh herbs, such as chives. Drizzle with olive oil.