Grilled Purple Asparagus with Black Garlic

Introduction:

Today, I’m excited to share a recipe that brings together unexpected flavors and textures in a delightful dish. This creation was inspired by a recent farmers’ market visit, where I stumbled upon some unique ingredients that sparked my culinary curiosity. I can’t wait for you to try this one-of-a-kind recipe!

Ingredients:

• purple asparagus (200g)
• black garlic cloves (50g)
• blood orange (1)
• pistachios, shelled (50g)
• goat cheese (100g)
• honey (30ml)
• olive oil (45ml)
• sea salt (to taste)

Kitchen Tools:

• chef’s knife
• cutting board
• grill pan
• citrus juicer

Preparation:

I start by trimming the purple asparagus and tossing it in olive oil, sea salt, and a sprinkle of crushed black garlic. Then, I grill the asparagus until it’s tender yet still crisp, adding a smoky depth of flavor to the dish.

While the asparagus is grilling, I zest the blood orange and squeeze out its juice. In a small bowl, I whisk together the blood orange juice, honey, and a dash of olive oil to create a tangy-sweet dressing.

Next, I plate the grilled asparagus and crumble fresh goat cheese over the top. I scatter chopped pistachios and drizzle the blood orange dressing over the dish, creating a vibrant and colorful presentation.

Tips:

For an extra burst of flavor, try adding a pinch of smoked salt to the dish before serving. The subtle smokiness enhances the grilled asparagus and complements the earthy notes of the black garlic.

Serving:

This unique dish weighs approximately 400g once cooked and serves 2 people. Each serving is around 200g, with an estimated calorie count of 300 per portion.

I hope you enjoy this unconventional recipe and feel inspired to experiment with your own variations. Whether you’re a fan of inventive flavor combinations or simply looking to try something new, this dish is sure to impress. Bon appétit!