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• Apr 25, 2008 6:25 am US/Pacific
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  Asparagus Appetizer, Salad and Side Dish

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Asparagus Appetizer, Salad and Side Dish

(CBS) Pullman Kitchen
Quarry Ponds
5550 Douglas Blvd.
Granite Bay
916.772.5050
www.quarryponds.com

Asparagus Appetizer
Ingredients-
1 bunch blanched asparagus spears bias cut
One-quarter cup pink peppercorns
One-quarter lb. parma ham diced
Olive oil to taste
Salt and pepper to taste

Cooking Instructions-
•To blanch: boil asparagus for approx. 1 minute. Remove from boiling water and immediately put in an ice bath to chill. Remove and bias cut.
•In a bowl combine bias cut asparagus, pink pepper corns, parma diced ham. Toss in olive oil, salt and pepper to taste. Serve
Serves 4

Asparagus Salad
Ingredients-
1 bunch blanched asparagus
1 cup Sliced strawberries
One-quarter cup toasted pecans
Orange zest
Hazel nut oil to taste
Salt and pepper to taste

Cooking Instructions-
•To blanch: boil asparagus for approx. 1 minute. Remove from boiling water and immediately put in an ice bath to chill. Remove.
•In a bowl combine asparagus, sliced strawberries, toasted pecans and toss. Add hazel nut oil, salt and pepper to taste. Finish with orange zest. Serve
Serves 4

Asparagus Side Dish
Ingredients-
1 bunch blanched asparagus
1 bunch wilted kale
Olive oil to taste
Salt and pepper to taste

Cooking Instructions-
•To blanch: boil asparagus for approx. 1 minute. Remove from boiling water and immediately put in an ice bath to chill. Remove and set aside.
•Separate asparagus into 4 even bunches. Slice Kale into ribbon like strips and tie each bunch together decoratively. Place on serving plate. Drizzle olive oil and add salt and pepper to taste. Serve
Serves: 4

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