Spring is here!! Spring is here!! What better way to celebrate weather warm enough to be outside without a coat than to grill out? I decided to grill some lobster this past weekend. I needed a couple of sides to serve with my lobster. I decided to make a spring vegetable, asparagus and I had some purple potatoes in my fridge so I decided to use those up as well!
The recipe for the asparagus came from:
The recipe tagged was for Green Asparagus with Parsley Gremolata.
To make the gremolata I put parsley, lemon zest, lemon juice, garlic and olive oil in my food processor and processed until smooth. I seasoned with salt and pepper.
I then placed asparagus in boiling water for 3 minutes. Then removed the asparagus and placed under cold running water for a minute.
I placed the gremolata on the asparagus and let it sit while I prepared the rest of my meal.
Moving onto the potatoes. I decided I want to make a “camp fire” potato – potatoes wrapped in foil and placed on the fire. I mixed garlic, ginger, salt, canola oil and duck fat and tossed in my purple potatoes. I placed the potatoes on a sheet of foil and topped with some chopped kale.
I wrapped up the foil enclosing the potatoes. I placed the potato packet on the grill over low heat and let it cook until the potatoes were tender, about 15-20 minutes.
I served the asparagus and potatoes with the lobster and it all made a stunning plate!
How did it taste? Yum! The lobster was of course delicious but I almost felt I enjoyed the sides even more. The asparagus tasted fresh like spring! And the nice thing about the asparagus it’s a pretty low maintenance side. You can make it a few hours ahead of serving even and either serve cold, warm or at room temperature! The potatoes were super great! Wow! Another lower maintenance side! The garlic and ginger worked really well with the potatoes. And the kale, which became a bit crispy, gave a nice texture contrast to the tender potatoes.
- 1 cup parsley leaves
- zest and juice of 1 lemon
- 2 cloves of garlic, crushed
- 2 TB olive oil
- salt and pepper, to taste
- 1 bunch asparagus
- Place the parsley, lemon juice and zest, garlic and oil in a food processor. Process until smooth and then seas with salt and pepper to taste.
- Heat a pot of water to boil. Add asparagus and blanch for 3 minutes before removing from the pot and running under cold water for 1 minute.
- Place gremolata on asparagus and let it stand until serving, up to 2 hours.
- can be served warm, cold or at room temperature.
- 1 TB canola oil
- 1 clove garlic, minced
- 1 TB ginger, minced
- ½ TB salt
- 1 tsp rendered duck fat
- 5 small purple potatoes, cut into quarters
- ¼ kale, thinly sliced
- Mix oil, garlic, ginger, salt and duck fat in a medium bowl. Add potatoes and toss until the potatoes are coated.
- Place potatoes on a sheet of foil and top with kale. Wrap the foil around the potatoes to enclose them.
- Place the foil packet on the grill over low heat. Cook 15-20 minutes, checking occasionally. Remove from heat and serve when potatoes are tender.
- serves 2-3 as a side