Asparagus Caesar Cocktail
Serves 6 A new and creative way to share Asparagus, healthy and delicious this Asparagus Caesar Cocktail recipe is perfect for any time of the day! #STARFineFoods Ingredients: 1 1/2 lbs. asparagus 12 thin baguette slices, cut on diagonal 1/2 cup + 2 Tbsp. STAR Roasted Garlic Oil 1/4 cup STAR Garlic Red Wine Vinegar 3-4 STAR Anchovies mashed (optional) Salt and freshly ground pepper 6 to 8 cups torn romaine lettuce 1/4 cup grated Parmesan shavings Instructions:Trim and cut asparagus into 2-inch lengths. Blanch about 3 minutes, then plunge into ice water.
Toast baguette slices and brush with 2 Tbsp. of oil. Whisk together remaining oil and vinegar. Add in anchovies, if desired.
Season to taste with salt and pepper.
Combine romaine and asparagus in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss again.
Transfer to individual salad plates or large glasses. Garnish each with a baguette slice and some Parmesan shavings. Pass remaining baguette slices at the table.
Ingredients
- 1 1/2 lbs. asparagus
- 12 thin baguette slices, cut on diagonal
- 1/2 cup + 2 Tbsp. STAR Roasted Garlic Oil
- 1/4 cup STAR Garlic Red Wine Vinegar
- 3-4 STAR Anchovies mashed (optional)
- Salt and freshly ground pepper
- 6 to 8 cups torn romaine lettuce
- 1/4 cup grated Parmesan shavings
Instructions
Trim and cut asparagus into 2-inch lengths. Blanch about 3 minutes, then plunge into ice water.
Toast baguette slices and brush with 2 Tbsp. of oil. Whisk together remaining oil and vinegar. Add in anchovies, if desired.
Season to taste with salt and pepper.
Combine romaine and asparagus in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss again.
Transfer to individual salad plates or large glasses. Garnish each with a baguette slice and some Parmesan shavings. Pass remaining baguette slices at the table.
Trim and cut asparagus into 2-inch lengths. Blanch about 3 minutes, then plunge into ice water.
Toast baguette slices and brush with 2 Tbsp. of oil. Whisk together remaining oil and vinegar. Add in anchovies, if desired.
Season to taste with salt and pepper.
Combine romaine and asparagus in large bowl. Pour dressing over and toss thoroughly. Add grated cheese and toss again.
Transfer to individual salad plates or large glasses. Garnish each with a baguette slice and some Parmesan shavings. Pass remaining baguette slices at the table.
Serves: 6
