Grilled Asparagus With Lemon Dip Recipe

 
      Yield: 4 Servings
 
      2 T  olive oil
      1 lb asparagus,ends broken off
      1    salt and,Freshly Ground
           -pepper
      1    lemon dip
    1/4 c  mayonnaise
      1 t  lemon rind,Grated
      2 T  lemon juice
      1    pepper,Freshly Ground

Preheat grill to high.  Brush oil on asparagus.  Place across grill
and cook for 2 to 3 minutes per side or until crisp-tender. Season
with salt and pepper.

To make lemon dip, combine ingredients.  Season to taste. Eat with
fingers. Serves 4 

Grilled Balsamic Veal Chops
 
      Yield: 4 Servings
 
      2    shallots
      2    garlic cloves
      2    sprigs fresh rosemary
      3 c  balsamic vinegar,divided
    1/2 c  olive oil
    1/2 t  kosher salt
    1/2 t  black pepper
      4    veal chops,10 oz each
      1 c  balsamic vinegar
      4 t  basil-infused oil
      4    sprigs fresh thyme (garnish)

To be served with Balsamic Ratatouille and Mashed Potatoes
w/Mascarpone Cheese & Roasted Garlic

1. Roughly chop shallots, garlic and rosemary. Place in a casserole
dish large enough to hold the veal chops, along with 2 cups balsamic
vinegar and the olive oil, salt, and pepper. Add chops, cover, and
marinate in the refrigerator for 6 to 8 hours.

2. Remove veal chops from marinade. Place on a hot grill. Cook at
medium temperature, turning once, for 9 to 13 minutes, until done to
your liking. If using a gas grill, the barbecue experts who staff the
Weber Grill Line (1-800-474-5568) recommend grilling the chops over
medium heat using the indirect method until chops reach 160 degrees
for medium and 170 degrees for well-done.

3. Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it
in a small saucepan. Heat over low heat, stirring frequently, until
thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil
rapidly or it will burn.) You will get about 4 teaspoons.

4. To assemble: On a warm plate, place 1/4 of the ratatouille in the
center of each plate. Place 1/4 of the mashed potatoes on top of each
serving of ratatouille. Drizzle 1 teaspoon basil oil over each
serving of potatoes. Lay grilled chops over potatoes and drizzle 1
teaspoon reduced balsamic vinegar over each. Garnish with thyme
sprigs.