Asparagus & Korean Pear Salad
with Citrus Vinaigrette
Recipe By:
Prep + Cook Time:
34 mins
Serving Size:
4 servings
As featured in the:
Jan. 30, 2019 Coupon Book
Recipe Category
Ingredients
1 lb. asparagus (blanched)
2 tbsp. black truffle peelings (optional)
1 pieces garlic (minced)
1 small shallot (minced)
2 tsp. Dijon mustard
1 orange (zest & juice)
1 lemon (zest & juice)
1 lime (zest & juice)
¼ cup Italian parsley (chopped)
1 tbsp. sugar
½ cup olive oil
salt
pepper
1 bunch romaine lettuce
1 large Korean pear (thinly sliced)
Instructions
Peel asparagus and blanch in boiling water for about 2 to 4 minutes. Remove from pot and place immediately into a bowl of iced water to stop the cooking. Remove from water, dry and cut in half long ways. Set aside.
In a small mixing bowl, whisk together the truffle peelings, garlic, shallot, mustard, orange, lemon and lime zest and juice, parsley, and sugar. Whisk in the oil and season to taste with salt and pepper.
To serve, place the romaine leaves on a plate and top with asparagus and pears. Drizzle with vinaigrette and enjoy this light and refreshing starter with a glass of white wine.
Recipe By:
Prep + Cook Time:
34 mins
Serving Size:
4 servings
As featured in…
Jan. 30, 2019 Coupon Book
