White asparagus are gems of spring and summer, a perennial plant grown in a variety of climates without sunlight, which renders a milder, more tender composition than its green companion. I often get asked about how to cook it, as it can be a bit tougher and toothier

in texture if not done properly. This dish is about simplicity, grilling over fire and lending that smoky char of the coals to the delicate asparagus. There’s also just something about subtle monochrome dishes that’s so enticing.

Ingredients:

Sea salt and freshly cracked black pepper

1 bunch white asparagus (about 15 stalks)

3 tablespoons extra-virgin avocado oil

6 confit shallots, halved lengthwise

2 tablespoons chardonnay vinegar

1/2 cup shaved Fiore Sardo

Method: 

Prepare a grill for direct heat.Bring a pot of salty water to a boil and set up an ice bath in a large bowl. Once the water isboiling, blanch the white asparagus for about 2 minutes.Remove the spears from the pot and immediately cool them down in the ice bath.Remove the asparagus and dry them completely.

On a hot grill, char the asparagus spears lightly on all sides, being careful not to burn them.Transfer to a bowl and, while hot, toss with 2 tablespoons of the avocado oil, the confit shallots,and salt and pepper to taste. 

Transfer to a serving plate and drizzle the remaining 1 tablespoon avocado oil and the vinegar over the top. 

Top with the shaved cheese and finish with more pepper.