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
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.
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
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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