Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette
- 1 tablespoon sliced chives or green onions
- 1 tablespoon blue cheese or goat cheese crumbles
Grilled Asparagus:
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 pinch black pepper
Blistered Tomato Vinaigrette:
- 1 tablespoon olive oil
- 1/4 cup pipikaula, sliced into thin 1-inch matchsticks
- 1 cup currant tomatoes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper to taste