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Goodfellows Asparagus Salad with Parmesan Crackers recipe

Goodfellows Asparagus Salad with Parmesan Crackers.

Steamed asparagus spears coated in a creamyParmesan dressing, served on a bed of baby greens or arugulawith crispy, homemade Parmesan crackers.

Recipe: Goodfellows AsparagusSalad with Parmesan Crackers

Asparagus Salad:
1 1/2 quarts cooked asparagus, trimmed
1 cup mayonnaise
1/3 cup buttermilk
1 1/2 tablespoons fresh lime juice
1 clove garlic, minced
1 tablespoon fresh chives, minced
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon ground red pepper
1/2 cup aged Wisconsin Parmesan cheese, grated
12 ounces baby greens or arugula
12 ounces aged Wisconsin Parmesan cheese, shavedParmesan Crackers:
3 cups chicken stock or water
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
3/4 teaspoon ground cumin, ground
1/2 teaspoon ground red pepper
1 1/2 cups cornmeal
1 1/2 cups Wisconsin Aged Parmesan cheese, grated

  • For Asparagus Salad: Steam asparagus untiltender. Remove, shock in ice water, drain, and dry well. Cutinto one inch pieces. Cover, refrigerate until ready to use.
  • In bowl combine all ingredients exceptcheese and baby greens, blend until smooth. Fold in grated cheeseand mix well. Cover and refrigerate at least 2 hours before using.
  • Mix dressing with cooked asparagus piecesand coat well. Cover and chill until ready to serve.
  • To Serve: Place 1 cup greens on chilledsalad plate. Top with 1/2 cup of dressed asparagus and 1/4 cupshaved Aged Parmesan. Garnish with Parmesan Crackers.
  • For Parmesan Crackers: In large pot bringall ingredients except cornmeal and cheese to a boil; add cornmeal;stir vigorously over heat until mixture thickens and pulls cleanlyfrom sides of pot. Remove pot from heat and stir in Aged Parmesancheese. Cool to room temperature. Cover and refrigerate.
  • To Bake: Take 1/2 cup chilled mixtureon a greased sheet pan. Press out flat with hands to form a 5-inchpatty. Cover with plastic wrap and rollout with rolling pin toform a 1/6-inch thick, 10-inch wide circle. Remove plastic wrapand bake in 400°F (205°C) oven 15 to 20 minutes or untilcrisp. Remove from oven. Cool. Break into shapes and sizes desired.

    Makes 12 servings.

    *Cracker dough may be stored, covered andrefrigerated, up to one week.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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