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Owner's Box Asparagus

Serves 8

40 Stalks Of Asparagus (5 stalks per person)
1/2 Lb. Mixed Baby Lettuce (organic)

Wash and cut the asparagus to desired length, peel lower part of stalks if necessary. Quickly blanch in lightly salted water and chill immediately in ice water. Drain and pat dry. Wash the lettuce and set aside.

3 tbs extra-virgin olive oil
1 tbs lemon juice
2 tsp finely chopped shallots
1/4 tsp coarse salt
Coarsely ground black pepper
1/2 cup fresh bread crumbs, toasted in a 350° oven until crisp (about 5 minutes)

To make the vinaigrette, whisk together the lemon juice, shallots, salt, and a few grindings of pepper, while slowly adding in the olive oil.

Place the lettuce onto serving plate and top with asparagus. Drizzle vinaigrette over the lettuce and asparagus. Garnish with thinly sliced green onions and tomato slices.


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