May Food Festival Recipe: Asparagus
![Image](https://greatperformances.com/wp-content/uploads/2020/05/05.2020_Asparagus-FestivalCard_A.jpg)
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
WARM ASPARAGUS, ARUGULA AND TOASTED ALMOND SALAD
Ingredients
2 bunches large green asparagus, bottoms trimmed and sliced on bias
1 cup water
2 tbsp honey
2 tbsp extra virgin olive oil
2 coups whole blanched almonds, lightly toasted
2 cups baby arugula
3 tbsp cold butter, cubed
1 lemon, zested and juiced
4 tbsp tarragon leaves
sea salt and pepper
Procedure
Combine water, honey, olive oil, sea salt and pepper
Preheat a large saute pan over high flame. Once the pan is very hot, add the asparagus followed by the prepared water and honey mixture. Quickly cover and let steam for 2 minutes.
Remove the pan from heat, take off the cover and add the whole almonds, butter and baby arugula. Toss well, letting the carry-over heat melt the butter. Add the lemon juice and taste for seasoning. Finish with the tarragon and serve warm.
Related Posts
No records found for the
search criteria entered.
-
Chef's Choir: Recipes to Stay Cool in the Summer Heat
Raft of fresh asparagus ...
-
Chef Solanki Roy's Gazpacho Recipe
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy's recipe for Gazpacho...
-
Chef David Thomas' Heirloom Tomato and Watermelon Salad
Raft of fresh asparagus ...