Darned if that doesn’t sound wonderful!!!
Ugh, after the week of disasters I’ve had this week, I went carb crazy…got a
whole shrimp poboy and side of sweet potato fries!!!!
Ahh…..that feels better!!
😃👍
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Nov 19, 2022, at 3:13 PM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi Everyone
More simple food flavours.
Someone on this list posted this recipe many years ago – recipe below. I left
a few things out, and I seared the Sparragrass on a very hot griddle plate.
Sauce was x1.5 quantity, and I used confit garlic (ie cooked).
Cheers
Steve
<image001.jpg>
Spring Asparagus, Fermented Black Bean Vinaigrette
(4 servings)
20 stalks of Asparagus
1/2lb Mixed Baby Lettuce
Vinaigrette:
2 oz Soy Sauce
2 oz Rice Wine Vinegar
2 oz Sweet Rice Wine (Mirin)
2 Tablespoons Chopped Fermented Black Beans
2 Teaspoons Minced Garlic
1 Tablespoon Minced Ginger Root
2 oz light tasting Oil (Canola/Safflower/Grapeseed)
1 Tablespoon Dark Sesame Oil
1 Tablespoon Black Pepper
2 stalks Green Onion (garnish)
1 Roma Tomato (garnish)
1 Tablespoon Black Sesame Seeds
Wash and trim asparagus to desired length, peel lower part of
stalks if necessary. Quickly blanch in lightly salted water and
chill immediately in ice water. Drain and pat dry.
Note - you may need to cook for more than "blanch" if the asparagus
is at all thick.
Wash the lettuce and set aside.
Combine the vinaigrette ingredients.
Divide the lettuces onto four plates and top with the asparagus.
Drizzle the vinaigrette over the letuce and asparagus.
Garnish with thinly sliced green onions and tomato slices.
Sprinkle with the black sesame seeds.
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