CROSTINI WITH GRILLED ASPARAGUS AND GREEN PEPPERCORN-TARRAGON VINAIGRETTE

Crostini with Grilled Asparagus and Green Peppercorn-Tarragon Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

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1 teaspoon green peppercorns, drained
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
1 1/2 pounds medium-thick asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Sixteen 1-inch-thick slices Italian or French bread
Canola oil, for brushing
4 ounces goat cheese, optional
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

Heat a charcoal or gas grill to medium-high.
Whisk the green peppercorns into the vinaigrette. Set aside.
Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.
Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warm¿the bread should still be tender when pressed.
Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.
In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified.