May Food Festival Recipe: Asparagus

Raft of fresh asparagus

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

WARM ASPARAGUS, ARUGULA AND TOASTED ALMOND SALAD

Ingredients

  • 2 bunches large green asparagus, bottoms trimmed and sliced on bias

  • 1 cup water

  • 2 tbsp honey

  • 2 tbsp extra virgin olive oil

  • 2 coups whole blanched almonds, lightly toasted

  • 2 cups baby arugula

  • 3 tbsp cold butter, cubed

  • 1 lemon, zested and juiced

  • 4 tbsp tarragon leaves

  • sea salt and pepper

Procedure

  1. Combine water, honey, olive oil, sea salt and pepper

  2. Preheat a large saute pan over high flame. Once the pan is very hot, add the asparagus followed by the prepared water and honey mixture. Quickly cover and let steam for 2 minutes.

  3. Remove the pan from heat, take off the cover and add the whole almonds, butter and baby arugula. Toss well, letting the carry-over heat melt the butter. Add the lemon juice and taste for seasoning. Finish with the tarragon and serve warm.

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