Grilled Asparagus With Gazpacho Vinaigrette

• 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

1. 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.
2. 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.
3. 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.
4. 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.

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Taken from www.food.com/recipe/grilled-asparagus-with-gazpacho-vinaigrette-238807 (may not work)