Grilled Asparagus and Provoleta

By theicp
April 5, 2010
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Grilled Asparagus and Provoleta

Author Notes: I recently got back from a trip to Argentina, where taking a thick slice of provoleta, grilling, and seasoning it makes a stand-alone appetizer. The provoletta is cut about an inch thick, so it doesn't ooze all over the grill. It's firm but with just the right amount of meltiness {word check?}. I've been dying to start grilling hunks of cheese at home, but it felt way too self-indulgent. Add a little something green on top, and bam, totally acceptable.theicp

Serves: four

  • 1 Lb. asparagus, woody ends removed
  • 1 Lemon cut into four wedges
  • 1/2 Lb. Wheel of proveleta or provolone
  • 1-2 T. Herbs de Provence
  • Olive oil
  • Kosher salt and pepper
  1. Coat the asparagus with a little olive oil (maybe a tablespoon) and the juice from one wedge of lemon. Put it on a hot (medium high heat) grill or grill pan and cook for about eight minutes or until the asparagus are tender but still have a bite to them.
  2. Drizzle the cheese lightly with oil on each side. When the asparagus have two minutes left, add the proveletta and grill for one minute. Flip on the other side and grill for another minute.
  3. Remove the asparagus from heat and transfer the proveletta to a cutting board. To serve, place a wedge of cheese on each plate, and top with a quarter of the asparagus. Season with salt and Herbs de Provence and offer the remaining wedges of lemon for another citrusy boost.

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