Grilled Asparagus with Caper Salsa

Side

Difficulty: Easy Servings: 6 Source:

Ingredients

3 bunches asparagus approximately 1 pound, woody ends trimmed and discarded

2 tablespoons extra-virgin olive oil

Kosher salt and freshly cracked black pepper to taste

1/4 cup capers ideally small, drained, rinsed and patted dry

Grated zest of 1 lemon

2 teaspoons lemon juice

1 small garlic clove peeled, crushed and minced

1/3 cup parsley leaves roughly chopped

1/2 cup crumbled caprino fresco cheese or another soft goat cheese like chèvre

Description

Caprino fresco is a soft, tangy Italian goat cheese, and here, it lends a deep creaminess to a caper salsa that is draped over grilled asparagus. The recipe, from the chef Yotam Ottolenghi, is quickly prepared. Bread may be needed to sop up the rest of the salsa. (If caprino fresco isn’t available, try another soft goat cheese, like chèvre.)

Featured in: Revel In The Bounty Of Spring, With A Feast From Yotam Ottolenghi.

25 minutes