The Grove Artisan Kitchen

Recipe of the Month

 

Poached White Asparagus and Ruby Red Grapefruit Salad

Ingredients:

White asparagus
Ruby red grapefruit
Mache
Frisee
Tiny greens or fresh herb mix
Whole grain mustard
Aioli
Extra Virgin olive oil
Fresh lemon juice

Method:

  1. Segment ruby grapefruit (reserve juice)
  2. Peel and poach white asparagus until tender in boiling water and 1/2 grapefruit juice and let cool
  3. Assemble on washed and cleaned frisee and mache (baby field greens may be substituted)
  4. Place chilled white asparagus on top of greens
  5. Drizzle with E.V.O.O. and lemon juice lightly
  6. Top with tiny greens of fresh herb mix
  7. Combine whole grain mustard,1/2 grapefruit juice with aioli and drizzle around outside of plate

 

Judge each day not by its harvest, but by the seeds you plant.

Anonymous



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