Grilling season (finally) and the eating is easy. Carolyn Johnson, executive chef at the newly opened 80 Thoreau, has graced us with a scrumptious burger ’n’ dog complement that takes advantage of summer produce. Your sides never looked so good.

Grilled Asparagus with Walnuts and Anchovy
Serves four

Ingredients
2 scallions
1 tsp. Dijon mustard
1 anchovy fillet, minced
2 tbsp. sherry vinegar
½ c. and 2 tbsp. extra virgin olive oil
1 bunch fresh, local asparagus
¼ c. picked tarragon leaves
¼ lb. baby arugula
½ c. chopped, toasted walnuts
Salt and pepper

1. Prepare the vinaigrette: Finely chop the white portion of the scallions and place it in a bowl with the Dijon, anchovy, and sherry vinegar. Slowly whisk in ½ c. of olive oil. Season to taste with salt and pepper.

2. Snap off the bottoms of the asparagus stems. Drizzle with remaining olive oil and season with salt and pepper. On a hot grill, cook the asparagus 3-5 minutes, until lightly charred and just tender.

3. Thinly slice the green portion of the scallions, then toss with the tarragon leaves, arugula, and vinaigrette.

4. Place the grilled asparagus on a platter, top with the salad, and garnish with walnuts.

Co-owner Vincent Vela recommends pairing the dish with Tablas Creek’s 2009 Cotes de Tablas Blanc.

80 Thoreau, 80 Thoreau Street, Concord (978-318-0008 or 80thoreau.com).

Photo: Tim Llewellyn / Courtesy of 80 Thoreau