Grilled Asparagus, Apricot and Hazelnut Salad

The combination of texture from the raw asparagus, mix of sweet and tart flavors from the grilled apricots and crunch of the roasted hazelnuts creates a perfectly balanced dish. Oh, and it looks pretty too!

Ingredients

one bunch asparagus

Two or three apricots, cut in half and seeds removed

1/4 cup of roasted hazelnuts, roughly chopped

Olive oil

About one tablespoon balsamic vinegar of modena (the thick kind)

optional 1/2 tablespoon maple syrup or honey

optional ricotta salata or shaved grana

salt and pepper to taste

 For the dressing

zest of one lemon, plus juice

4 tablespoons high quality olive oil

2 tablespoons chopped parsley, plus extra for garnish

sea salt and pepper to taste

Directions

Whisk together the ingredients for the dressing.  Thinly slice the asparagus on the diagonal.  Combine the asparagus and dressing (you will have extra) together in a bowl and set aside.

Preheat the grill over medium high-heat. Brush the faces of the apricots with olive oil.  When the grill is ready, cook the apricots face down for about four minutes.*  Then, flip the apricots over and move them to the side of the grill to continue cooking over indirect heat for another four minutes or so.  When the apricots are cooked, remove them from the grill and cut them into quarters or leave them as is.  Drizzle the apricots with balsamic vinegar; if the apricots are too tart, you can add a small amount of maple syrup to them using the basting brush.**

Assemble the asparagus and apricots on a serving platter, top with the roasted hazelnuts, parsley, and optional ricotta salata or shaved grana.