Yield: Yields about 1-1/4 cups of sauce
Thin slices of Serrano ham and warm poached eggs turn this Spanish-inflected spring salad into dinner: the runny yolk becomes a rich dressing for the delicate frisée greens, and the Romesco sauce adds a nutty, sweet, and slightly spicy element. Be sure to serve this salad with crusty bread, to mop up the delicious oil on the plate.
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To grill the asparagus, prepare a medium-hot charcoal fire or heat a gas grill. Bring a large pot of water to a boil and season with a generous amount of salt–it should taste almost like seawater. Parboil the asparagus until crisp-tender, about 1 to 2 minutes. Remove the spears from the water (this step is easiest with a stainless-steel spider or strainer), and spread them out on a baking sheet to dry and cool at room temperature. Shortly before you are ready to serve, drizzle about 2 Tbs. of olive oil over the asparagus, and toss to lightly coat. Spread out the asparagus in a single layer and season lightly with salt. Place the asparagus on the grill crosswise and cook, turning once or twice, until the spears are nicely marked, about 1-1⁄2 to 2 minutes per side.
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Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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