Latin Twist: Grilled Asparagus topped with Gorgonzola Salsa


Gorgonzola and asparagus are a couple made for each other. ..

If you’re a pairing fan, my friend, you know what I mean: there are some things (ah, yes, people too…) that work so well together. This side dish, Grilled Asparagus topped with Gorgonzola Salsa, drives that point home!

Asparagus lovers are pretty happy right now, I’m sure. After all, we’ve got plenty around us. Grilled—or steamed—asparagus makes the springtime flavors of this vegetable shine. The gogonzola salsa simply adds to complement.  So if you’re looking for a side for your weekend barbecue, this one may bit it! Ah—and serve with an gorgeous minty-fresh mojito, an ice-cold  Pacífico,  or my latest wine pick: albariño (I love this Galician grape!).  Of course ginger lemonade is great, too!  ¡Buen provecho! Enjoy!

Latin Twist: Grilled Asparagus topped with Gorgonzola Salsa

Serving Size: About 3 1/2

Latin Twist: Grilled Asparagus topped with Gorgonzola Salsa

Fresh, summery, and perfect for a barbecue side or a lunch on its own, this asparagus dish is tasty and gorgeous! This recipe is adapted from one of Chef Rafael Palomino's creations, and published in book I co-authored: Nueva Salsa.


  • 1 bunch asparagus
  • 1/2 teaspoon garlic oil
  • Freshly ground pepper to tastes
  • 2 cups crumbled gorgonzola cheese
  • 1/2 roasted red or yellow bell pepper, peeled, seeded and diced
  • 1/2 cup olive oil
  • 1/2 cup white balsamic vinegar
  • Juice of 1/2 lime
  • Coarse salt to taste
  • 1 teaspoon chopped fresh chives


  1. Preheat a grill, or heat a grill pan over high heat. Coat the asparagus with garlic oil, and sprinkle with pepper.
  2. Grill the asparagus for 2 to 3 minutes on each side, or until slightly softened.
  3. Let cool to room temperature.
  4. In a large bowl, combine the gorgonzola, and bell pepper.
  5. Stir in the oil, vinegar, lime juice, and salt.
  6. Let sit for about 20 minutes, then stir in the chives, place atop the asparagus, and serve!
  7. (Or cover and refrigerate for up to 2 days. Return to room temperature and stir in the chives just before serving.

Photo by Miki Duisterhaof for Nueva Salsa, Palomino/Gargagliano



About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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