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Cooks' Best of the Best
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ASPARAGUS ANTIPASTO
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| Recipe by: Mary Ahern, Edina Cooks of Crocus Hill |
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| INGREDIENTS: |
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| 1 lb Fresh Asparagus |
4 oz Roasted Red Peppers, Cut in Strips |
| 8 oz Marinated or Canned Artichoke Hearts |
1 Small Red Onion, Julienne |
| 1 Tbsp L’Estornell Extra Virgin Organic Olive Oil |
2 Tsp Grape Seed Oil |
| 2 Tsp Fresh-Squeezed Lemon Juice |
1 Tsp Good Quality Red Wine Vinegar |
| 1/2 Tsp Dijon Mustard |
1 Tbsp Fresh Tarragon—Minced |
| 3/4 Tsp Coarse Ground Black Pepper |
1/2 Tsp Golden Fig Sel de Cuisine |
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| Bias cut asparagus spears into 2" pieces, discarding the tough stems. Blanch in boiling salted water until crisp-tender. Shock in ice water, drain well, pat dry. Whisk together dressing ingredients. Adjust seasonings and set aside. In a bowl, combine asparagus, roasted red peppers, artichoke hearts and onion. Gently coat vegetables with dressing. Serve slightly chilled or at room temperature. |
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| SUNNY RED PEPPER BALSAMIC DRESSING/DIPPING SAUCE |
| Recipe by: Jana Graber, St Paul Cooks of Crocus Hill |
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| INGREDIENTS: |
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| 1/4 cup California White Balsamic Vinegar |
1/4 cup fresh chopped chives |
| 2 tbsp Stonewall Kitchen Red Pepper Jelly |
3/4 cup Lucero California Mission Extra Virgin Olive Oil |
| 2 tsp Maille or Edmond Fallot Dijon mustard |
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| Whisk together or shake in a dressing jar and toss with salad greens or drizzle over grilled vegetables. Or put in dipping bowl with bread chunks nearby. |
