Tuesday, June 23, 2009
Recipe: Endive, Asparagus and Parmesan
I cannot stop with the asparagus. Obsessed.
I played with this recipe a bit. First I tasted it without the Parmesan, then with...then I added the pinenuts...then the shallots...my conclusion was....
Keep parmesan. Keep shallots. But no need for the pinenuts. I dunno. You try it. Sometimes I go into a frenzy of ingredients and cannot stop myself from adding more and more.
1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon dijon mustard
1 cup dried porcini mushrooms or 1 cup cooked fresh
1 clove garlic
1 tablespoon butter
salt and pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pepper to taste
4-6 tablespoons freshly grated parmesan cheese
1 shallot thinly sliced
Servings: 4 as a first course
Preheat oven to 400 degrees
Snap off ends of asparagus where they naturally break. Toss with olive oil and dijon. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.
Combine dressing ingredients in a bowl with whisk or food processor.
Soak porcini mushrooms in a bowl with boiled water and let sit approximately 30 minutes or until tender and soft. Remove and finely dice.
On medium heat in a small frying pan heat up butter and garlic. Add porcini's and saute 3-5 minutes.
Break apart endive leaves. Place 4-6 on a plate.
Toss asparagus with dressing. Place inside endive leaves and drizzle dressing on top along with 1 tablespoon parmesan, shallot slices and salt and pepper.
Take a evenly divided portion of the porcini's and place to the side of the salad.