Oakwood Grilled Asparagus with Olive Oil and Pecorino Romano
Pairs Well With
4 oz frisée, cleaned and dried
1 bunch fresh asparagus, bottoms trimmed and peeled
2 oz olive oil
1 oz Champagne vinegar
1 oz citrus infused olive oil (recipe follows)
A few shavings of Pecorino Romano cheese
Brush the asparagus spears with olive oil, sprinkle with salt and place on the grill. Mark the sides and remove from heat. While the asparagus is cooking, toss the frisee with the Champagne vinegar and a pinch or so of sea salt. Place the frisee on four plates, place the grilled asparagus on top, garnish with the cheese and finish with a few drops of infused olive oil.
Citrus Infused Olive Oil
1 750 ml bottle of Extra Virgin Olive Oil
The zest of one lemon and one grapefruit
2 sprigs of rosemary
1 sprig of oregano
1 sprig of parsley
4 black peppercorns
Muddle the herbs and pepper together gently. Place the herbs, pepper and zest into the olive oil and let stand for at least one week before using.
Jose Flores was born in Mexico City in 1966. He attended Universidad Autonoma de Baja California where he majored in Oceanography. Jose started his restaurant career at The Fiesta Americana Condesa in Cancun in 1993 and became the Assistant Food and Beverage manager at Stouffer Presidente Hotel in 1996. He arrived in Northern California in 2000, and worked for years as the executive chef at Noonan's Bar & Grill in Larkspur.
Jose shows his passion for food in simple, straightforward dishes that show off each ingredient. “The better the pieces, the better the plate,” says Flores. “In this recipe, I am highlighting the citrus and grassy notes of the Sauvignon Blanc with the citrus-infused olive oil and the natural flavors of the asparagus. The nuttiness of the cheese brings it all together for me.” True to form, this dish exemplifies Jose’s philosophy about cooking.