Grilled Asparagus Salad with Arugula and Cheese Toasts
Look for thick asparagus, which are easier to grill (less worry that they'll burn or slide through the grill grates) and have a meatier texture than the slender stalks.
VINAIGRETTE
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
6 tablespoons olive oil
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
SALAD
1 pound asparagus, ends snapped off
2 small spring onions, halved lengthwise (or 1 small red onion, cut in 1/4-inch rounds)
3 tablespoons olive oil
Salt and pepper, to taste
1/2 baguette, cut on the diagonal into 12 pieces ( 1/2-inch thick)
4 ounces goat cheese
1 teaspoon chopped fresh thyme
1/2 pound baby arugula
VINAIGRETTE
1. In a medium bowl, whisk together the vinegar, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until it comes together in an emulsion.
2. Stir in the shallot and thyme. Taste for seasoning and add more salt and pepper, if you like.
SALAD
1. Up to 4 hours ahead, prepare a medium-hot fire. Heat all the burners on a gas grill to medium-high or light a medium charcoal fire.
2. Toss the asparagus and onions with 1 tablespoon of the oil, and a generous amount of salt and pepper. Brush the bread with the remaining 2 tablespoons oil and sprinkle lightly with salt.
3. Grill the bread for 1 to 2 minutes or until it browns on the bottom. Turn and brown the other side. Grill the asparagus and onions, turning occasionally, for 6 to 10 minutes or until they brown and soften. Leave to cool. Cut the asparagus into 2-inch pieces and slice the onion thinly.
4. In a small bowl, mash the goat cheese, thyme, salt, and pepper. Spread it on the toasts.
5. In a large bowl, toss the arugula with the asparagus, onions, and half of the vinaigrette. Arrange the salad on 6 plates and sprinkle with the remaining vinaigrette. Set the toasts on the side.
Tony Rosenfeld