- 1 lb Fresh Asparagus
- 1 T Extra Virgin Olive Oil
- 4 oz. block Parmesan Reggiano or Sartori’s SarVecchio
- 1 6 oz. jar Quince & Apple Shallot Confit with Red Wine
- Salt and Cracked Black Pepper
Snap woody bottoms off asparagus. Toss with olive oil and season with salt and pepper.
Grill asparagus until it is lightly charred, bright green and beginning to soften. Remove from grill and cover for 5 minutes. This will allow the asparagus to steam itself and finish cooking.
Uncover asparagus and spoon Shallot Confit with Red Wine over the top. Using a vegetable peeler, shave parmesan ribbons over the top.
Finish with additional cracked black pepper and extra virgin olive oil, if desired.