Photo by Keith Lanpher

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8-10 Servings

  • 1 ½ pounds fresh asparagus
  • 3 tablespoons extra virgin olive oil, preferably Georgia
  • 2 tablespoons sherry vinegar, preferably BLiS
  • Kosher salt and freshly ground pepper
  • 3 ounces goat cheese
  • ½ cup pistachio nuts, toasted
  • ¾ cup of your favorite cooked, cured, or smoked Southern ham, julienned
  • 1 baby radish, shaved (optional)
  1. Prepare gas or charcoal grill (Note: Grilled flavor is greatly enhanced by the use of hardwood charcoal).
  2. Prepare asparagus by breaking the stem end where it naturally snaps. Toss in olive oil, vinegar, salt, and pepper.
  3. Place asparagus over hot grill. Cover and cook approximately 2 minutes. Determine when asparagus is done by removing one and tasting. Remove asparagus to serving platter.
  4. Sprinkle crumbled goat cheese, pistachios, and ham over asparagus. Splash over additional olive oil and vinegar as needed.
  5. As an option, use a mandolin to shave radish over dish to finish.
  • from Chef Sam McGann, The Blue Point, Duck, North Carolina

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