Pollo Cordón Azul with Romesco (Version 2.0), Grilled Purple Asparagus and Fiddlehead Ferns with Parsley-Tarragon Chimichurri

Originally, I had planned to cook my usual Pollo Cordón Azul with Romesco and the Grilled Asparagus with Parsley-Tarragon Chimichurri. But when I went to the butcher counter at Sheridan’s, the chicken thighs were calling to me – mainly since they were already butterflied. I also decided to use purple asparagus and fiddlehead ferns since they are both in season – and it was also an excuse to buy a grilling basket I’ve had my eye on…

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I decided to go with a bottle of The Gray Tower from Holy Mountain.