Chef Nyesha Arrington’s Grilled Asparagus Pistou Recipe
This lovely Provence-inspired sauce comes from Nyseha Arrington of LEONA — catch her at Harlem EatUp! where she will be a guest chef during the Dine-In alongside Chef Marcus Samuelsson of Ginny’s Supper Club. Try pairing the asparagus with any Sauvignon Blanc based dry Bordeaux White, as the crisp acidity will complement the complex flavors of the asparagus perfectly.
Ingredients
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1 bunch asparagus
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1/2 cup parmesan cheese
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1 cup tomatoes, diced
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1 tbs crushed red chili flakes
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1/2 bunch cilantro, chopped
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1 tbs oregano
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8 leaves of basil, diced
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2 cups olive oil
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1/2 tsp espelette pepper
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Salt, to taste
Directions
Grill asparagus until lightly blackened on leaflets, remove from grill and chill immediately.
Dice asparagus finely.
Fold in parmesan cheese, diced tomatoes, crushed red chili flakes, cilantro, oregano, and basil.
Cream together the asparagus mixture with olive oil.
Season mixture with salt and espelette pepper.
Wine Pairing
Often seen as a challenging pairing – asparagus is right at home with Sauvignon Blanc – the key grape in most dry white Bordeaux wines from the Entre-Deux-Mers or labeled simply as Bordeaux Blanc. The crisp acidity, zesty citrus flavors, and hints of grassiness will deliciously complement the asparagus flavors, and the fruity flavors will provide a perfect foil for the espelette and red chili flakes.
