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Ингредиенты
- 8 x Green asparagus
- 8 x White baby asparagus
- 8 x Purple asparagus
- 4 x Artichoke hearts
- 4 c. Mesclun spring mix
- 4 x Tomatoes
- 1/2 Tbsp. Extra virgin extra virgin olive oil
- Â Â Salt and pepper to taste
- 4 x Crostino
- Â Â Salt to taste
- 2 tsp Lemon juice (fresh)
- 4 c. Mesclun greens
Инструкции
- Preparation of the Asparagus: Peel the green asparagus if needed and trim the stalks so which all are the same length. Bring a large pot of water to a boil and cook asparagus for approximately two to four min depending on the size of the stalks. Remove from the water with a skimmer and submerge in ice water; cold and remove. Place them on an absorbent towel and reserve refrigerated. Preparation of the Artichokes: Peel all the outer leaves of the artichokes and turn, removing all green and leaving the heart and peeled stem. Remove the choke and place the artichokes in a container of lemon water. Slice with a vegetable slicer as thin as possible and reserve till needed. Preparation of the Oven-Dry Tomatoes:
- Peel and quarter the tomatoes, drizzle with a few drops of extra virgin olive oil and add in seasonings. Place in a 275 degree oven on racks and cook for two to three hrs, or possibly till they appear half the original size. Remove from rack, cold and chill. Preparation of the Crostino: Slice heavy country bread as thin as possible, drizzle with extra virgin olive oil and bake at 350 degree till crisp and golden. Rub with a garlic clove and reserve at room temperature. Presentation: Make the lemon dressing by dissolving salt in the lemon juice and whisk into the extra virgin olive oil. Toss with the mesclun spring mix and all the vegetables to coat well. Make a small, tight bouquet of mesclun greens and place it in the middle of a plate. Place crostino on top and a marinade of the vegetables on the crostino. Serve chilled.
- Yield: 4
