Recipe

Citrusy, Grilled Asparagus in Harvati

Photo by The Internet Cooking Princess

This recipe was entered in the contest for Your Best Asparagus Recipe
Chef
The Internet Cooking Princess's Notes: I recently got back from a trip to Argentina, where taking a thick slice of provoleta and subsequently grilling it and seasoning it with oregano makes a stand-alone appetizer. Because the...
I recently got back from a trip to Argentina, where taking a thick slice of provoleta and subsequently grilling it and seasoning it with oregano makes a stand-alone appetizer. Because the cheese is cut about an inch thick, it's certainly softer but doesn't quite melt straight away. It's like the texture is kind of in limbo. I wanted to employ this concept with something else, because eating a hunk of grilled cheese on its own felt a little gratuitous. I decided to wrap harvati, which reminds me of provolone but gets a little meltier {is that a word}, around some grilled asparagus to get that almost melted sensation I experienced in Argentina. I threw a little lemon juice and herbs de Provence into the mix, and I got a pleasing and simple take on grilled asparagus/cheese.

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1/2 Lb. Thinly sliced Harvati, room temperature Ask a question about this ingredient

Coat the asparagus with a little olive oil (maybe a tablespoon) and the juice from one lemon. Put it on a hot grill or grill pan and cook for about eight minutes or until the asparagus are tender but still have a bite to them.
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Begin adding the Harvati by loosely wrapping one slice around each asapragus, plating it seam side down. Make sure the harvati is room temperature to make it more malleable.
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After all the asparagus are wrapped in Harvati, sprinkle the herbs de Provence on top, along with a little salt and pepper. Assemble and serve as quickly as possible so the cheese only begins to melt once it hits your plate.
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