I took a brief sojourn from Saugatuck, Michigan to work an event near the top of the earth in Crested Butte, Colorado. Cooking at over 10,000 feet can be trouble if you're a baker, but for the savory cook, especially one cooking over flame, it's divine. Less oxygen means that your open fire won't flare-up as much and should cook slow and easy, just what you want when preparing large cuts of meat for a big group of people. Here's a recipe from my mountain top event that works just as well at or near sea level. This Grilled Asparagus Salsa Verde goes great with any type of meat, fowl or fish; and is also delicious on its own.
Grilled Asparagus Salsa Verde
Quantity Produced: Makes 3 Cups
Asparagus, Final 1/3 Peeled 1#
Pappadew Peppers, Diced ½ Cup
Pappadew Pepper Brine 1/3 Cup
Capers, Soaked in Cold Water 4oz.
Anchovy, Soaked/Minced 2 Fillets
Shallots, Sliced Thin 2 Small
Garlic, Hand Minced 3 Cloves
Chives, Minced 2 Tablespoons
Italian Parsley, Minced 2 Tablespoons
Extra Virgin Olive Oil ½ Cup
Salt & Fresh Pepper To Taste
Heat Grill to High. Toss trimmed/peeled asparagus spears with olive oil and season with salt and pepper. Cook on hottest part of the grill until just marked and just barely cooked through. Remove from grill, allow to cool and dice into ½” pieces. Combine with remaining ingredients, mix thoroughly. Keeps 2 days.