Our date night dinner consisted of tri-tip (pre-marinated from our favorite local store, Seaside Market), grilled asparagus and grilled corn with parmesan-basil spread.  For desert I made my mother-in-laws homemade chocolate sauce which is divine and unfortunately I am not at liberty to give out the recipe. I drizzled that in the bottom of our bowls and placed fresh strawberries on top from our little strawberry stand down the street and made homemade whipped cream, just for decadence.  Here are the recipes.

 

Corn & Asparagus

Parmesan-Basil Spread

1/4 cup unsalted butter, softened

1/4 cup freshly grated parmigiano-reggiano cheese

3 tablespoons finely chopped basil

Shuck corn and cut bottom ends off asparagus.  Place all in a bowl of water for about an hour.  This keeps the moisture in the vegetable while they grill.  When ready to grill, remove from water and rub each ear of corn with about a tablespoon of parmesan-basil spread.  With your hands combine the remaining spread and asparagus.  

Grill corn about 10 - 15 minutes over medium heat, until lightly brown in spots.

Grill asparagus 3 minutes on high heat.

 

Whipped Cream (Barefoot Contessa in Paris)

1 pint of heavy whipping cream

2 tablespoons of sugar

2 teaspoons of vanilla