EVENTS & PRESS
CHEF OF THE MONTH
March 24, 2014
Charred Asparagus Salad
Extra virgin olive oil
Salt and pepper
Directions: Cut asparagus on the bias. Char the asparagus on the stove top (“alla piastra”). Toss with lemon juice, extra virgin olive oil, and salt and pepper.
2 tablespoons chopped mint
1 tablespoon chopped parsley
1 teaspoon chopped lemon zest
1 tablespoon minced shallot
½ teaspoon minced garlic
2 tablespoons toasted pine nuts
Directions: Fold all ingredients together. Add oil until smooth and then season with salt and pepper. Grill ciabatta until golden for garnish.
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