Recipe: Jane Q’s Asparagus with Rouille

Directions:

1. Heat a large saute pan on medium heat and add the 'nduja. Render until it's browned and a good amount of fat has been released.
2. Remove any large pieces of 'nduja from the pan. Add the seasoned bread crumbs and fry in the renderings.
3. Remove and drain well.
4. Let the 'nduja and breadcrumbs stand on paper towels until you're ready to use them.
5. Take the prepared asparagus and grill over high heat until well-flavored.
6. Serve over the rouille sauce and garnish with the reserved 'nduja "gremoulata". Season to taste with salt and freshly cracked pepper.

1. If you're unable to find prepared 'nduja, you can use Italian charcuterie scraps like the "ends" of salami, coppa and/or pepperoni.
2. Combine them in a food processor until they reach a spreadable, paste-like consistency. Add high-quality olive oil if needed to reach the right texture.

1. Bring a pot of salted water to boil.
2. Sort the asparagus by size into stalks that are thinner than a pencil, and stalks that are thicker. Set the thinner stalks aside.
3. Blanch the thicker stalks for 30 seconds, then remove and set aside.

1. Roast the peppers in a 450° oven or over direct heat.
2. Remove from heat and place in a sealed container to let cool. (The steam will make it easier to peel the charred skins off.)
3. When cool, peel them and discard the skins. Puree the peppers in a food processor until finely chopped.
4. Add the garlic cloves, saffron and egg yolk.
5. Puree until smooth, then add vinegar and puree to mix.
6. Continue running the food processor as you add the oil in a slow stream, so it  emulsifies into the rouille.
7. Season to taste with salt and freshly cracked black pepper.