Food and Lifestyle
Expert Laura McIntosh visits and Asparagus farm in Victoria Island
to see how laborious it is to grow asparagus, the vegetable grows
10 inches a day and is all harvested by hand! Then it’s off to
the kitchen where Laura and guest chef Tony Baker from Montrio Bistro
in Monterey toss up some Salinas Valley Greens with Asparagus, prosciutto
and fresh shaved parmesan cheese.
Salinas Valley Greens with Asparagus, Crispy Prosciutto
and
Shaved Parmesan Cheese Recipe
Ingridients
1 Lb Fresh Mixed Greens washed
1 Lb Asparagus
4 Slices Parma Prosciutto
3 Fl.Oz. Orange Vinaigrette (see recipe below)
Shaved Parmesan cheese, to taste
For Orange Vinaigrette
1 Each Shallot, finely chopped
1 Each Garlic Clove, chopped
1 Tbsp Dijon Mustard
¼ Cup Champagne Vinegar
1/3 Cup Blood Orange Olive Oil (California Olive Ranch)
1/3 Cup Virgin Olive Oil
Preparation
For Prosciutto:
Purchased very thinly pre sliced prosciutto (Italian cured
ham) place on a clean cookie sheet and place in a cool oven (lowest
setting 175 -200 degrees) until crisp, about 3 hours depending on
oven.
For Asparagus:
Blanch by placing into heavily salted boiling water for
approx 1 min, remove and shock in iced water. When cold, remove
and cut asparagus to 2 inches. Discard the tough lower part of the
stem.
For Orange Vinaigrette:
Mix the shallot, garlic, mustard and vinegar together, gradually
whisk in the oils.
Season to taste with kosher salt and fresh ground black pepper.
To Serve:
Simply toss the greens and asparagus in the dressing, season
with kosher salt and fresh black pepper. Place on a plate, and garnish
with shaved cheese. Break the ham into long strips and place into
the salad.
This is a simple but tasty salad, add some seared Tuna or roast
chicken to add a nice protein.
Enjoy. |
Additional
Info:
Bringing It Home
www.bringingithome.tv
Montrio Bistro
414 Calle Principal
Monterey, CA 93940
Phone : (831) 648-8880
www.montrio.com
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