Grilled Asparagus with Pimenton Vinaigrette and Cabrales Illones

Grilled asparagus tossed with a sherry vinegar and pimentón dressing, topped with crumbled Cabrales and chopped Marcona almonds.

Winner of the 2005 Professional Second Prize

Submitted by Todd Dinsmoor,  St. Louis, Missouri
Modesto Tapas Bar and Restaurant

Makes 8 Servings

Ingredients

2 pounds asparagus, cleaned and trimmed
1 tablespoon extra virgin olive oil from Spain
Salt and freshly ground black pepper to taste

Dressing

4 ounces piquillo peppers
2 ½ tablespoons sherry wine vinegar from Spain
1 teaspoon salt
½ teaspoon pimentón agridulce (“bittersweet”)
1 ¼ cups olive oil
2 teaspoons lemon juice
4 ounces crumbled Cabrales cheese
4 ounces lightly chopped Marcona almonds

Toss asparagus with 1 tablespoon olive oil and salt and pepper to taste; grill over medium heat until tender. Combine all dressing ingredients except olive oil in a blender. With blender running, slowly drizzle in olive oil until well combined.

When asparagus are cool cut into 2” pieces and toss with dressing. Garnish with almonds and Cabrales cheese.