Grilled Asparagus with Gribiche & Crispy Prosciutto.


I just had a realization that these little Paleo/Plant-based meals could be tapas!

And this one for sure.

This little dish is way too elegant for a 1pm snack on a Wednesday, but I’m not complaining.

Here’s how it’s done:

There are three easy-to-make components of this dish ~ all of which you can make and store in your fridge until it’s all used up. You can make all three parts at the same time, and make a lot, then you’re set for a decadent afternoon snack whenever you want it. It’s also a gorgeous side dish, or a great addition to your tapas menu (my favorite way to entertain).


(Thank you to my friend John, who shared this simply asparagus recipe with me. John, you think it’s no big deal, and you’re right. But I NEVER thought of adding the lemon juice after grilling! BRILLIANT!)

  • Trim the ends off of your asparagus and place in the container you are going to store it in when you’re done. Drizzle with olive oil, salt and pepper, and toss.
  • Heat up a grill pan, or a frying pan, or your grill outside. Add the asparagus and only sear for a few minutes on each side. You’re looking for a little char, but leave the asparagus still bright green and crisp-tender (one of my favorite bipolar cooking terms).
  • When it’s done, put it back in the container and add fresh lemon juice to your heart’s content. The hot veg will absorb the lemon and you have never had a better asparagus!


I swear I don’t need bacon to exist anymore. Crispy prosciutto is all I need.

  • Preheat oven to 400
  • Prepare a sheet pan, fitted with a rack and parchment paper. Place strips of prosciutto on the rack.
  • Bake prosciutto till as crispy as you like it. I think it takes about 12-15 minutes for my taste, but you’ll smell it. Just keep your senses open and don’t do a bunch of stupid chores, like laundry. Become ONE with the prosciutto.


What? You’ve never heard of Gribiche?

Just kidding ~ neither had I! Until a few days ago. I think it’s French for “eat your protein”. It’s also French for “all I had was these boiled eggs and I didn’t know what to do with them”.

Isn’t that always how these dishes start? Necessity is the mother of delicious invention.

Here’s how to do it:

  • Bowl 3 or 4 eggs. Cool. Peel (obviously).
  • Crush the eggs in a bowl.
  • Add Dijon mustard, capers, lemon juice, olive oil, salt, pepper, maybe some chives? Fresh herbs for sure. I added fresh thyme because I had it.
  • It also calls for chopped pickles, which sounds so marvelous! I didn’t have any, but I will definitely add those next time!

So basically, it’s a fancy egg salad sauce you drizzle over vegetables. MMMMMM…..

And it’s beautiful. Here’s that picture again.


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