Grilled Asparagus With Gazpacho Vinaigrette - cooking recipe

Ingredients

Gazpacho Vinaigrette
1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
Eggplant Croutons
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
Salad
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Preparation

Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to puree. Transfer to a bowl; season with Tabasco, salt and pepper.
To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.