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James Carrier Photo by: James Carrier

Grilled Potatoes and Asparagus with Basil and Parmesan

Notes: For flavor, Alison Cappuccio prefers to use imported Italian Parmigiano reggiano cheese; shave the cheese with a vegetable peeler.

Sunset JULY 2000

  • Yield: Makes 4 servings

Ingredients

  • 1/4 cup seasoned rice vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh-ground pepper
  • About 1/2 teaspoon salt
  • 1 pound red thin-skin potatoes, scrubbed
  • Cooking oil spray or salad oil
  • 1 1/2 pounds asparagus
  • 1/2 cup lightly packed fresh basil leaves, rinsed
  • Basil sprigs, rinsed
  • 1/3 cup shaved parmesan cheese (see notes)

Preparation

1. In a 9- by 13-inch pan, mix vinegar, oil, pepper, and 1/2 teaspoon salt.

2. Cut potatoes into 1/4-inch-thick slices; add to pan and mix to coat.

3. Spritz the inside of an 11- or 12-inch square hinged grill basket with cooking oil spray (or lightly brush with oil). Lift potatoes from pan, reserving marinade; arrange in a single layer in basket and close.

4. Snap off and discard tough asparagus ends; add asparagus to marinade in pan and mix to coat. Spritz the inside of another 11- or 12-inch square hinged grill basket with cooking spray (or lightly brush with oil). Lift asparagus from marinade, arrange in a single layer in basket, and close (if you have only 1 basket, cook vegetables in sequence).

5. Prepare barbecue for direct heat (see below). When it is hot (you can hold your hand at grill level only 2 to 3 seconds), set basket with potatoes on grill; turn often until potatoes are golden brown and tender when pierced, 6 to 8 minutes total. After potatoes have cooked 5 minutes, set basket with asparagus on grill; turn often until tender when pierced, about 5 minutes. Vegetables overlap somewhat when you turn the basket; shake it to spread them out so they cook evenly. Remove cooked vegetables from grill. Dump asparagus onto a board and cut into 2-inch pieces; return to marinade. Add potatoes to marinade.

6. Thinly slice basil leaves; add to vegetables in pan and mix gently.

7. Pour mixture onto a platter. Garnish with basil sprigs. Scatter about half the parmesan over vegetables. Serve warm or at room temperature; add remaining cheese and salt to taste.

Notes: To cook vegetables concurrently, you need 2 hinged grill baskets or a cooking grate with small holes. Hinged grill baskets are sold at barbecue supply stores; choose one with handles that will fit in your barbecue. You can also use a cooking grate (sold at barbecue supply stores as well) with small holes.

To prepare grill for direct heat:

If using charcoal briquets, mound and ignite enough briquets to cover the firegrate in a single, solid layer (you'll need about 75). When the briquets are dotted with gray ash, after 15 to 20 minutes, spread them over the firegrate in a single layer. Let them burn down to the desired heat.

If using a gas barbecue, turn all the burners to high and close the lid for 10 minutes. Adjust the burners to the desired heat.

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 52%
  • Protein: 8.1g
  • Fat: 16g
  • Saturated fat: 2.7g
  • Carbohydrate: 30g
  • Fiber: 4.2g
  • Sodium: 656mg
  • Cholesterol: 2.4mg
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Grilled Potatoes and Asparagus with Basil and Parmesan recipe

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