Grilled Asparagus with Jimtown Romesco Sauce and Shaved Manchego
Serves 4-6 as a side dish

  • 2 pounds asparagus
  • 2 tablespoons high quality olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • juice and zest of one lemon
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves minced, put through a garlic press, or grated by microplane
  • 1 cup, loosely packed, shaved or grated Manchego cheese
  • ½ cup Jimtown Romesco Sauce
Preheat a gas or charcoal grill or set an oven broiler on high.

Snap the tough bottom section off the asparagus -usually about 3 inches from the base. In a small bowl whisk together the olive oil, salt, pepper, lemon juice & zest, mustard, and garlic to make a dressing. In a large bowl or on a sheet pan coat the asparagus with the dressing and marinate for 10-15 minutes, tossing occasionally to redistribute the marinade.

Grill the asparagus on a very hot grill, turning several times, until tender but still crisp -about 3-5 minutes. Alternately, line up the asparagus in a single layer on a baking sheet and broil, turning several times, until cooked but crisp -about 3-5 minutes.

Stack the asparagus on a serving platter and sprinkle the cheese over it. Spoon the Romesco Sauce over the asparagus and serve hot -it is, also, perfectly tasty at room temperature.