Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette

Total Time:
17 min
10 min
7 min

6 to 8 servings

  • 1 teaspoon green peppercorns, drained
  • 1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
  • 1 1/2 pounds medium-thick asparagus, trimmed
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • Sixteen 1-inch-thick slices Italian or French bread
  • Canola oil, for brushing
  • 4 ounces goat cheese, optional
  • Lemon-Mustard-Tarragon Vinaigrette:
  • Zest and juice of 1 large lemon
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon clover honey
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil or canola oil
  • Heat a charcoal or gas grill to medium-high.

  • Whisk the green peppercorns into the vinaigrette. Set aside.

  • Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.

  • Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warmthe bread should still be tender when pressed.

  • Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.

Lemon-Mustard-Tarragon Vinaigrette:
  • In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified. Yield: about 1 cup

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