Grilled Asparagus With Gazpacho Vinaigrette

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 cucumber, peeled and seeded
• 6 roma tomatoes, peeled
• 3 shallots
• 4 lemons, juice of
• 1 cup tomato juice
• 3 tablespoons chopped flat leaf parsley
• 2 garlic cloves
• 1/2 cup chopped green onion top
• salt & freshly ground black pepper
• 2 teaspoons tabasco sauce (or to taste)
• additional lemon juice
• extra virgin olive oil
• 1/2 cup cubed peeled eggplant
• 1/4 cup milk
• 1/4 cup semolina (or wheat flour)
• oil (for frying)
• salt
• 1/2 lb asparagus spear
• 1 teaspoon extra virgin olive oil
• kosher salt & freshly ground black pepper
• 1 tablespoon diced cucumber
• 1 tablespoon diced seeded tomato
• 1 teaspoon finely diced celery
• 1 teaspoon finely diced red onion
• 1/2 teaspoon minced flat leaf parsley

Recipe

• 1 cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. pulse to purée. transfer to a bowl; season with tabasco, salt and pepper.
• 2 to finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
• 3 for the croutons, dip cubed eggplant in milk, then dredge in semolina. in a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. drain on paper towel. season immediately with salt.
• 4 trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. season with salt and pepper. place in the center of the plate. ladle 3 tablespoons gazpacho vinaigrette over the asparagus. garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.