Grilled Asparagus With Gazpacho Vinaigrette
A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900—when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it …
Ingredients
- Gazpacho Vinaigrette↗
- cucumber, peeled and seeded↗1
- roma tomatoes, peeled↗6
- shallots↗3
- lemons, juice of↗4
- cup tomato juice↗1 cup
- tablespoons chopped flat leaf parsley3 tablespoons
- garlic cloves↗2
- cup chopped green onion top1⁄2 cup
- salt & freshly ground black pepper
- teaspoons Tabasco sauce (or to taste)↗2 teaspoons
- additional lemon juice↗
- extra virgin olive oil↗
- Eggplant Croutons
- cup cubed peeled eggplant1⁄2 cup
- cup milk↗1⁄4
- cup semolina (or wheat flour)↗1⁄4
- oil (for frying)
- salt↗
- Salad
- lb asparagus spear↗1⁄2
- teaspoon extra virgin olive oil↗1
- kosher salt & freshly ground black pepper
- tablespoon diced cucumber1
- tablespoon diced seeded tomatoes1
- teaspoon finely diced celery1
- teaspoon finely diced red onion1
- teaspoon minced flat leaf parsley1⁄2
Step-by-step instructions
- 1
Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
- 2
To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
- 3
For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
- 4
Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.
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