Asparagus Salad - Thermador PROFESSIONAL Series Recipes

ASPARAGUS SALAD

INGREDIENTS
2 lb. green asparagus
Salt
1 bunch arugula
½
lb. cherry tomatoes
3 tbsp. parmesan cheese, fresh
Honey Mustard Salad Dressing
1 tsp. honey mustard
2 tbsp. white wine vinegar
3 tbsp. olive oil
1 tbsp. pumpkin seed oil
Salt and black pepper
Cut away the bottom third of the green asparagus.
Cut the asparagus diagonally into thirds. Place in the perforated baking pan and
cook as indicated until firm to the bite.
To make the salad dressing, stir together the mustard, vinegar and oils and season
with salt and pepper.
Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending
on size.
After steaming, place the asparagus in a shallow dish. Add two tablespoons of the
asparagus broth to the salad dressing and drizzle the dressing over the asparagus.
Place the arugula and tomatoes on plates. Arrange the asparagus on top and drizzle
with the salad dressing. Use a potato peeler to make Parmesan shavings. Scatter
them over the salad and serve.
KITCHEN TIP:
Starting at the base of each asparagus spear and working toward the tip, bend the
spear several times until you find a place where it breaks easily. Snap off the woody
base at that point.
Serves 4
STARTERS, SOUPS AND SALADS
SETTINGS
STEAM, 210°– 212ºF
7 – 10 minutes
Perforated & Baking Pan
3 3
1 1
14