Grilled Asparagus Salad with Warm Sourdough Croutons
Asparagus is the sophisticated, sexy member of the vegetable family, adding allure to any meal. It used to be available only in the late spring and early summer, but has become almost as ubiquitous as carrots and broccoli. Grilling the asparagus adds visual interest to this dish, but you could also blanch the spears in boiling water for a minute or two. Make sure you cook them enough to take the crunch away; they should be just crisp.
Ingredients
6 thick slices sourdough bread, crusts removed
1/3 cup (75 mL) extra virgin olive oil
1 lb (500 g) jumbo asparagus spears
Sea salt and freshly ground pepper
4 oz (125 g) Parmesan cheese, shaved
3 tbsp (45 mL) chopped chives
Cilantro Dressing:
2 tsp (10 mL) cumin seeds
1/4 cup (50 mL) orange juice concentrate
1 cup (250 mL) fresh cilantro leaves
1/2 cup (125 mL) grape seed or vegetable oil
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) mayonnaise
Sea salt and cayenne pepper
Directions
Preheat the barbecue or broiler to medium high.
Brush the bread slices with 1/4 cup (50 mL) of the oil and grill until golden brown. Cut the slices into 1 1/2 inch (3.5 cm) cubes and set aside.
Toss the asparagus with the remaining oil, and salt and pepper to taste. Place on the grill and cook until char marks appear and asparagus is slightly blackened, about 4 minutes. Let cool.
Cilantro Dressing: Toast the cumin seeds in a dry heavy skillet over medium heat for 4 minutes. Grind the seeds with a mortar and pestle or in a spice mill. In a blender or food processor, puree the orange juice concentrate and cilantro until smooth. Add the oil, lemon juice and cumin; mix well. Add the mayonnaise and mix well. Season to taste with salt and cayenne pepper.