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Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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


  1. Heat a charcoal or gas grill to medium-high.
  2. Whisk the green peppercorns into the vinaigrette. Set aside.
  3. 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.
  4. 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 warm¿the bread should still be tender when pressed.
  5. Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately. 

Lemon-Mustard-Tarragon Vinaigrette:

  1. 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.