Monday, February 28, 2011

Asparagus Caesar Cocktail

Tired of the same old Salad?  Have some fun with this recipe:


1 1/2 lbs. asparagus
12 thin baguette slices, cut on diagonal
1/2 cup + 2 Tbs. STAR Olive oil with Garlic
1/4 cup STAR Garlic Red Wine Vinegar or STAR Red Wine Vinegar
3-4 STAR Anchovies mashed (optional)
Salt and freshly ground pepper
6 to 8 cups torn romaine lettuce
1/4 cup grated Parmesan shavings


Trim and cut asparagus into 2-inch lengths. Blanch about 3 minutes, then plunge into ice water. Toast baguette slices and brush with 2 Tbs. of oil. Whisk together remaining oil and vinegar. Whisk in anchovies, if desired. Season to taste with salt and pepper. Combine romaine and asparagus in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss again. Transfer to individual salad plates or large glasses. Garnish each with a baguette slice and some Parmesan shavings. Pass remaining baguette slices at the table.




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