Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette

Featured in the Honolulu Star-Advertiser on November 4, 2020.
Recipe compliments of Chef Keoni Chang.

Grilled Asparagus with Crispy Pipikaula


Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette

  • 1 tablespoon sliced chives or green onions
  • 1 tablespoon blue cheese or goat cheese crumbles

Grilled Asparagus:

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 pinch black pepper

Blistered Tomato Vinaigrette:

  • 1 tablespoon olive oil
  • 1/4 cup pipikaula, sliced into thin 1-inch matchsticks
  • 1 cup currant tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper to taste


Grilled Asparagus:

  1. Preheat grill.
  2. Place asparagus on a plate and drizzle with olive oil, salt and pepper.
  3. Remove from grill.
  4. May be served warm or at room temperature.

Blistered Tomato Vinaigrette:

  1. In a sauté pan heat olive oil over medium heat.
  2. Add pipikaula and cook until crisp.
  3. Remove and drain on paper towels.
  4. Keep rendered fat and olive oil in pan.
  5. Increase heat to medium-high.
  6. Heat rendered fat and olive oil; carefully add in tomatoes and sauté until tomatoes blister.
  7. Add in extra-virgin olive oil and vinegar; season with salt and pepper.
  8. Remove from heat and keep warm until served.
  9. To serve, lay out asparagus on a platter.
  10. Evenly drizzle tomato vinaigrette over asparagus.
  11. Arrange pipikaula, chives and cheese crumbles in neat rows.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 23 g fat, 4 g saturated fat, 5 mg cholesterol, 800 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g sugar, 6 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.