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:
- Segment ruby grapefruit (reserve juice)
- Peel and poach white asparagus until tender in boiling water and 1/2 grapefruit juice and let cool
- Assemble on washed and cleaned frisee and mache (baby field greens may be substituted)
- Place chilled white asparagus on top of greens
- Drizzle with E.V.O.O. and lemon juice lightly
- Top with tiny greens of fresh herb mix
- 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
