Grilled Asparagus with Shaved Pecorino and Strawberry Gastrique

Charred grassy asparagus with a nice tangy sauce and earthy cheese.

Serves 4 - 6 people

Ingredients

1 bunch asparagus, woody part removed
1 tablespoon extra virgin olive oil

1 cup cabernet wine
1 cup red wine vinegar
1/2 cup sugar
1 cup ripe strawberries, halved

½ pound pecorino cheese, shaved with a vegetable peeler
salt
cracked black pepper

Special Tools

vegetable peeler
small grill or grill plate

Instructions

For the gastrique sauce, place the wine, vinegar, sugar, and strawberries in a medium saucepot and simmer until the sauce is reduced by two-thirds and coats the back of a spoon.

Toss the asparagus with some oil, salt and pepper and place on the grill. Turn frequently, cooking for about 4 minutes (it’s important to not over cook as we want them slightly crisp).

Remove them from grill and put directly on plates. Spoon about two tablespoons of sauce over each serving of asparagus. (Too much will over power the other flavors). Finish with a few shavings of cheese.