Grilled Asparagus, Smoked Egg Gribiche

Serves 4

Asparagus and smoke are great friends and this dish shows off that relationship quite nicely. The sauce is rich, bright and memorable.

1 lb asparagus, trimmed
8 ounces cattails, trimmed
1 small bundle of juniper branches
Olive oil
Flake salt

Set a grill grate about 6 inches above hot coals.

Grill the asparagus until char marks appear and they are tender. If the asparagus are quite large I recommend blanching them at home before bringing them along on your adventure. Not necessary though.

Just before pulling the asparagus and cattails off the grill set the juniper branches directly on the coals. Let the smoke bath the grilling vegetables for a minute or two before removing from the fire and setting on your platter.

Drizzle olive oil and flake salt over the top then finish with a generous amount of the smoked egg gribiche.

Smoked Egg Gribiche

1 tablespoon Dijon mustard
1 tablespoon   wine vinegar
¼ cup olive oil
1 tablespoon capers, roughly chopped
1 tablespoon finely chopped cornichons
2 smoked hard-boiled eggs, finely chopped
¼ cup finely chopped chopped parsley
¼ cup finely chopped dill
Flake salt

In a medium size bowl combine all the ingredients and stir well. Taste and season to your liking.

Fire Grilled Leg of Lamb, Morels, English Peas, Pea Vines and Mint Gremolata

Serves 6 to 8


1 2-3 lb leg of lamb, butterflied open

1 1/2 tbl sea salt

Black pepper


Morel & peas cream sauce

2 tablespoons olive oil

1 medium shallot, roughly chopped

12 oz morels, roughly chopped

1/2 cup red wine

3 tbls butter

1 cup cream

1 1/2  cups fresh English peas

1 bunch pea vines

Olive oil

Salt & Pepper


Mint gremolata

1 bunch fresh mint

Zest and juice of one lemon

½ cup olive oil

Salt & Pepper

Season the lamb with salt and pepper. This is best to do at least one day in advance.

Grill the lamb over a grill grate set over hot coals. Cook the lamb until 140°F for rare, about 7 minutes per side. Set the meat aside to rest for at least 15 minutes while you prepare the morel sauce and gremolata.

For the morel cream sauce: In a large cast iron skillet set on a grill grate over the fire or directly on the coals add 2 tablespoons olive oil and the shallot along with a pinch of sea salt. Sauté until softened and just starting to get color around the edges, about 5 minutes. Add the morels and saute until deeply caramelized, an addition 7 to 10 minutes more.

Remove the pan from direct heat before carefully pouring in the wine. Reduce by half then add the butter and cream. Replace the pan over the heat then warm the sauce until just simmering. Add the English peas and then cook until tender, about 5 minutes. Add salt and pepper to taste.

For the mint gremolata: Add the fresh mint to a mortar and pestle and blend until finely minced. Stir in the lemon zest and juice, olive oil and salt and pepper to taste.

Grill the pea vines on a grill grate set over flames, until charred and tender, about 2 minutes.

Add the grilled vines to a platter, drizzle with olive oil and a pinch of salt.

Slice the lamb then set over the vines. Finish with the cream sauce and gremolata over the top.


Asparagus and morel salad with hot stone caraway vinaigrette and shaved pecorino

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Caraway seeds

1/2 cup olive oil

1 bunch asparagus

2 tablespoons olive oil

8 oz morels, roughly chopped

Sea salt

2 oz pecorino, shaved

Flake salt

Put a 1 - 2 inch stone into the hot coals. Heat for at least five minutes. In a small bowl whisk together the juice of 1 lemon, garlic clove, dijon, and caraway seeds. Slowly drizzle in the olive oil while whisking.

Using tongs carefully add the hot rock into the dressing. It will immediately bubble up and steam so please be extremely careful.

Using a vegetable peeler, thinly shave the asparagus into a large bowl. The tips, which can be hard to thinly shave, can be cut into 1/2 pieces and added to the bowl.

Set a large cast iron skillet on a grill grate over the flames or directly on to coals. Add 2 tablespoons olive oil to the pan and heat. Add the morels with a hefty pinch of salt. Sauté until deeply caramelize, about 5 to 7 minutes. At the last moment add the asparagus and cook just until their color brightens.

Return everything to the large bowl then toss with the dressing.

Transfer to a large platter then top with shaved pecorino and flake salt to finish.