Grilled asparagus with sweet corn, tomato and chive butter sauce

Makes 4 appetizer portions

24 medium spears of asparagus
Corn kernels shaved from 2 ears of corn, with liquid
1 t minced shallot
1/2 c white wine
1 small ripe tomato, seed and diced
2 T chopped fresh chives
3 oz whole unsalted butter
Salt and fresh cracked black pepper
1 T olive oil

Prepare a hot grill. Bring a small pot of heavily salted water to a boil. Have a bowl of ice water standing by.

Using a paring knife or vegetable peeler, peel the bottom 1-1/2 inches of each spear of asparagus.

Place the asparagus in the boiling water for 20 seconds, remove to the ice water.

When cool, pat dry and brush with olive oil, season well with salt and pepper.

Standing each ear of corn on end in a small bowl, use a sharp knife to slice the kernels off, capturing any liquid in the bowl.

In a small sauce pan, sweat the shallot until translucent. Add the wine, corn and liquid to the pan. Bring the mixture to simmer and cook until almost dry. Reduce the heat and whisk in the butter a little at a time until fully incorporated. Add the chives, tomato and season with salt and pepper. Remove from direct heat and keep warm.

Place the asparagus on the hot grill, turning often to avoid burning. When asparagus is nicely marked and heated through, place six spears in the center of each plate.

Spoon the butter sauce over the top of each and serve immediately.

Filed under Chefs • Recipes • Appetizers