Grilling Season is Here

Grilling season is here and if you’re looking for light, farmers market fresh, delicious vegetarian options, check this out. The flavors work perfectly together…a little tangy, creamy and savory, all in one. I’m sure you’ll love these flavors of summer mixed together just as much as we did.

Oh, and a pro tip from Bon Appetit….always have a glass of chilled rosé handy when grilling. Our choices are Tamarack Cellars rosé of mourvedre or Castillo de Feliciana rosé Tempranillo from Walla Walla Valley.

Asparagus and Potato Napoleons

1 pound asparagus
4 large russet potatoes, peeled
3 ounces goat cheese, crumbled
1 tablespoon nonpareil capers, rinsed

Vinaigrette

3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh tarragon leaves
1 teaspoon Dijon mustard
Kosher salt
Ground black pepper
Extra-virgin olive oil

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

2. In a medium bowl whisk the lemon juice, tarragon, mustard, ¼ teaspoon salt, and ⅛ teaspoon pepper. While whisking, gradually add ½ cup oil to make a smooth emulsion.

3. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.

4. Bring a medium saucepan of salted water to a boil over high heat. Trim the bottom off one end of each potato so it can stand vertically on the cutting board without rolling. Cut the potatoes lengthwise into ¼-inch slices. Reserve the twelve largest slices, and discard the remainder or save for another use. Add the potato slices to the water and reduce the heat to medium. Simmer just until almost tender, about 3 minutes (do not overcook). Drain carefully, rinse the potato slices under cold water, and pat dry with paper towels. Drizzle 2 tablespoons of oil on a sheet pan. Add the potatoes and asparagus to the pan and turn to coat them with the oil; season with salt.

5. Brush the cooking grates clean. Grill the potatoes and asparagus over direct medium heat, with the lid closed as much as possible, until the asparagus is browned in spots but not charred and the potatoes are golden brown and tender, 6 to 8 minutes, turning once after about 4 minutes. Remove the vegetables from the grill as they are done. Cut the asparagus into bite-sized pieces.

6. Place one potato slice on each of six dinner plates and build the napoleons evenly with half of the asparagus, another potato slice, the remaining asparagus, cheese, and capers. Whisk the vinaigrette again and drizzle about 1½ tablespoons on and around each napoleon. Serve warm.

We found this recipe in: Purviance, Jamie. “Weber’s Time to Grill.”