Citrusy, Grilled Asparagus in Harvati

By The Internet Cooking Princess • April 5, 2010 • 1 Comments

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Author Notes: I recently got back from a trip to Argentina, where taking a thick slice of provoleta and subsequently grilling it and seasoning it with oregano makes a stand-alone appetizer. Because the cheese is cut about an inch thick, it's certainly softer but doesn't quite melt straight away. It's like the texture is kind of in limbo. I wanted to employ this concept with something else, because eating a hunk of grilled cheese on its own felt a little gratuitous. I decided to wrap harvati, which reminds me of provolone but gets a little meltier {is that a word?}, around some grilled asparagus to get that almost melted sensation I experienced in Argentina. I threw a little lemon juice and herbs de Provence into the mix, and I got a pleasing and simple take on grilled asparagus/cheese. - The Internet Cooking Princess

Serves four

1 Lb. asparagus, woody ends removed
1 Lemon
1/2 Lb. Thinly sliced Harvati, room temperature
1-2 T. Herbs de Provence
Olive oil
Kosher salt and pepper

Coat the asparagus with a little olive oil (maybe a tablespoon) and the juice from one lemon. Put it on a hot grill or grill pan and cook for about eight minutes or until the asparagus are tender but still have a bite to them.
Begin adding the Harvati by loosely wrapping one slice around each asapragus, plating it seam side down. Make sure the harvati is room temperature to make it more malleable.
After all the asparagus are wrapped in Harvati, sprinkle the herbs de Provence on top, along with a little salt and pepper. Assemble and serve as quickly as possible so the cheese only begins to melt once it hits your plate.