Grilled Asparagus and Endive
A member of the chicory family, endive has a crunchy texture and a pleasantly bitter taste that softens with cooking. Here, endive is grilled with asparagus and then tossed with orange zest and juice, which add bright flavor to the dish. Long strips of zest look especially attractive, but finely grated zest is equally delicious.
- 1 lb. slender asparagus spears, ends trimmed
- 3 small heads Belgian endive, quartered
- 1 Tbs. extra-virgin olive oil, plus more for drizzling
- Sea salt and freshly ground pepper, to taste
- Zest of 1 orange
- 3 or 4 fresh flat-leaf parsley sprigs
- 2 Tbs. fresh orange juice
Prepare a hot fire in a grill. Place a steel grill griddle on the grill, cover the grill and preheat.
In a large bowl, toss together the asparagus, endive and the 1 Tbs. olive oil, and season with salt and pepper. Transfer to the preheated griddle and cook, turning the vegetables occasionally, until browned and crisp-tender, about 5 minutes. Add the orange zest and parsley to the griddle and drizzle the vegetables with the orange juice. Continue cooking, shaking the pan, for 1 minute more.
Transfer the vegetables to a platter and drizzle with olive oil. Serve immediately. Serves 4.