Asparagus Jackson Pollock Style

Before we consume food with our mouth, we eat it visually. No doubt you have heard  chefs talk about the importance of presentation. Of course not all of us have the tools or the training as those decorated chefs, but you can still crank out some amazing looking and tasting meals with simple ingredients.

Jackson Pollock is one of my favorite painters, I love his chaotic style and that is often reflected in my plating style. For this dish I wanted to create something with bold flavors and an even bolder look. The Asparagus and tomatoes are fantastic when they are grilled. The saltiness of the Romano cheese is a great contrast to the sweet pungent flavor of the Balsamic. Perhaps one of the greatest things about plating this is, that no matter how you do it, it’s still going to make you look like a rock star chef. So find your Billy Idol album turn it up full blast while you make this rockin dish. A word of caution though, make sure you don’t get to carried away singing and drizzling the Balsamic. During the chorus of Rebel Yell I got a little too caught up in the moment and accidently flung Balsamic on the kitchen wall. Yields 2 servings

Grilled Asparagus & Tomatoes w/ Balsamic and Romano

1 large Bundle Asparagus (rinsed and woody ends removed)
2 Plum Tomatoes
Salt & Pepper to Taste
Balsamic Vinegar
Shaved Romano Cheese

Preheat Grill, and coat grate w/ olive oil or nonstick spray

Arrange Asparagus in a single row across grill grate, grill about 2-3 minutes per side or until tender

Slice tomatoes into 8 equal slices.Grill Tomatoes just enough to slightly char skin and for sugars to caramelize

Season Asparagus and Tomatoes lightly w/ salt and pepper

Drizzle with Balsamic and top with shaved Romano

Notes/ Tips: This dish is excellent served warm or chilled. I serve this with grilled fish or roast pork. Make sure you use a quality balsamic. The bottle I have is from a gourmet shop and is the consistency of maple syrup