- 1 Pound fresh asparagus
- 1/2 large leek
- 1/4 Cup roasted red peppers, cut in matchstick-size pieces (julienne)
- 3/4 Cup California golden raisins
- 1/2 Tablespoon olive oil
- 11/2 Tablespoons fresh lemon juice
- Salt and pepper; to taste
Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill. Serve cold.
Note:See Grilled Veal Chop with Raisin-Rice Pilaf in Main Dish-Beef for serving suggestion.