Recipe Index: Jody Adams

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Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette

Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, I peel the stalks; unpeeled thick spears have an unpleasant "stemmy" flavor and are tough. Although we often eat steamed asparagus dressed with a little good olive oil, this recipe calls for blanching the asparagus, then giving it a quick roast. Roasting brings out a nutty quality in the vegetable's flavor, well matched with the aged Gouda that is sprinkled on just before serving.

• 2 pounds asparagus

• Kosher salt

• 2 tablespoons extra virgin olive oil

• Freshly ground black pepper

• Vinaigrette

• 1/4 teaspoon minced shallot

• 1/2 teaspoon Dijon mustard

• 1 tablespoon sherry vinegar

• 1/4 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 tablespoon minced shallots

• 2 ounces aged Gouda, sliced paper-thin

• 1/4 cup chervil sprigs

• 1. Preheat the oven to 400 degrees F.

2. If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem. If the asparagus are pencil-thin, simply snap off the ends.

3. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add the asparagus, and cook until bright green and tender (the time will depend on the thickness of the asparagus). Plunge the asparagus into the ice water to stop the cooking. Drain thoroughly.

4. Toss the asparagus with the olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast until hot, 4 to 5 minutes.

5. Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add the olive oil in a smooth, steady stream until thoroughly incorporated. Season with salt and pepper.

6. Remove the asparagus from the oven and toss with the vinaigrette and the I tablespoon shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.

Makes 4 appetizer servings

From In the Hands of a Chef by Jody Adams and Ken Rivard. Copyright 2002. All rights reserved. HarperCollins Publishers.