skip to Main Content

Serves four to six

6 spears asparagus, shaved thin on a 45 degree angle and blanched
36 spears asparagus, rubbed with olive oil, seasoned and roasted at 500 degrees for 7 to 9 minutes until cooked through but not overcooked

Ingredients

4 tbs. lemon juice
2 tbs. orange juice
2 tbs. fresh thyme leaves
6 tbs. extra virgin olive oil
2 tbs. truffle oil
6 ounces high-quality, imported aged-sheep’s-milk cheese, shaved on a mandoline or cheese shaver
3 radishes, julienned

Divide and place roasted spears on plates. Sprinkle with the shaved asparagus, thyme and a few passes of the peppermill. Mix the juices and oils and correct for balance and seasoning.

Dress the plates with the mixture of juices and oils. Garnish with the shaved cheese and radish julienne.

Thoughts to share?

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

City and state are only displayed in our print magazine if your comment is chosen for publication.

ADVERTISEMENT

More Like This

Back To Top