Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 274
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 354
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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 warm¿the 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.