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Adapted
from "License to Grill" by Chris Schlesinger and John
Willoughby.
Yield: 4 servings |
Wine
Suggestion
1998 Domaine LaBorne Muscadet, Pauvert, France
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16 spears asparagus, bottom 1/4 inch trimmed
1 1/2 Tablespoons olive oil
2 bunches arugula, trimmed and washed
1 cup cooked or canned white beans (rinsed if canned)
1 small red onion, peeled and diced small
1/2 pound pancetta, thinly sliced, cooked in a 350°F oven
for 6 to 8 minutes, or until
crispy (bacon may be substituted), and drained on paper towels
Salt and freshly cracked black pepper to taste
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup Parmesan cheese, freshly grated
2 cloves garlic
2 1/2 Tablespoons fresh basil, roughly chopped
2 Tablespoons freshly cracked black pepper
To make the dressing, in a food processor or blender combine
all of the ingredients except the basil and purée until
smooth. Transfer to a bowl, stir in the basil, cover and refrigerate.
Fill a sink or large pot with ice and water. In a large pot
of boiling salted water, blanch asparagus until just tender,
about 3 minutes. Drain and plunge into the ice water to stop
the cooking, and drain again. Rub the asparagus with the oil,
sprinkle with salt and pepper to taste and grill over a medium-hot
fire, turning frequently, for 3 to 5 minutes, or until well
seared.
Combine the arugula, white beans and onion in a medium bowl.
Stir the dressing well, then pour just enough on the arugula-bean
mixture to moisten the ingredients (some dressing will probably
be left over). Toss well, place on a serving platter or individual
plates. Top with the pancetta and asparagus and serve.
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