Do you remember, way back in April, our trip to Enoteca Sociale
? Well, today I finally bit the self-indulgent bullet and ordered a few bottles of that amazing olive oil from Sarafino Inc..
One lovely person from the restaurant itself had contacted me after that post and provided me with the name and email address of their olive oil supplier. I’ve been in contact with him – Angelo Tramonti, a certified olive oil taster (how cool is that??) and the owner of Sarafino Incorporated
, and I finally, after months of business, procrastination, and perhaps a little forgetfulness, am gettin myself some!
happy flowers for a happy day.
Obviously, I’ll let you know how it goes whence it comes through and I’ve lasciviously gorged myself on delicious and amazing olive oil.
Last night for dinner John and I took it easy. We made some pizza (the recipe for one of which you can find here
, the other to come!) and grilled asparagus. Uh, yum. Usually whenever we have pizza we have salad, but I thought, why not live on the edge a little? Let’s be a little dangerous and do something different! (you can hear my sarcasm coming through, no?).
For this recipe, you can sub regular kosher or course sea salt if you don’t have lemon salt handy, but the lemon salt really does shine with the balsamic reduction – and it’s super easy to make, see
Grilled Balsamicy Summer Asparagus
- 1 Bunch of Fresh Summer Asparagus woody end bits snapped off.
- 1 Batch Lemon Salt & Fresh Cracked Black Pepper.
- 1 Batch Good Quality Balsamic Vinegar Reduction
- 1/2 Fresh Lemon for juice.
- Extra Virgin Olive Oil.
Pre-heat your grill to medium-high heat.
While that heats up, toss the asparagus in a bowl with a couple glugs of olive oil, the lemon juice, and a good pinch of the salt and pepper.
Grill for about 2-3 minutes on both sides until grill marks are evident and asparagus is cooked through, but not mushy.
Plate and drizzle with a Tbsp or two of the balsamic reduction, and a sprinkle of lemon salt.