Grilled Asparagus Salad

Note from Cheri: The recipe, text and photo below are reprinted with permission from The Private Chef -- Hollywood's Premier Private Chef and the Recipes & Techniques That Got Him There by Richard Florczak (2006, The Hamilton Group). When I first heard about this book I thought, do we really a book filled with fussy food for high maintenance celebrities. It turns out, yes. Home cooks can learn a lot of practical tips and techniques from chef to the stars Richard Florczak (on staff personal chef to Mel Gibson plus freelance jobs with Jennifer Garner and other Hollywood luminaries). After all, the private home chef does not have the luxury of a staffed, prepped kitchen that his restaurant counterparts do. He has to do it all -- from shopping to chopping to cooking and often even serving and cleaning up afterward. As such his routine must efficient and streamlined, although he must still turn out world class fare. Click here to learn more about this book, for discount ordering links through Amazon.com and for more sample recipes from Hollywood Private Chef Richard Florczak.

This salad may be served warm or at room temperature.

1 lb. pencil asparagus, washed and dried. 1 tablespoons olive oil salt and fresh cracked pepper to taste Raspberry Vinaigrette Dressing (click for recipe)

Serves 4-6 Preheat a grill to high. Trim bottoms of asparagus so spears are approximately 5 inches in length. Lightly toss asparagus, oil, salt, and pepper. Place spears on hot grill for approximately 2 minutes, turning once to get grill marks on both sides of asparagus. Remove from grill. Place on a serving plate and serve with the Raspberry Vinaigrette. For the presentation in the photo: Blanch a few green onions in boiling water until limp and then cool. Trim grilled asparagus tips to three inches in length. Tie approximately ten spears together with one of the green onions and stand upright, in the center of a salad plate. Place a tablespoon of dressing at the base and garnish with one raspberry.