© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 27

Asparagus Salad with Raspberry Vinaigrette






Prepare The Asparagus:

Slice the woody ends off the asparagus. (To determine where to trim, hold the asparagus with both hands and bend, where it snaps is where you need to cut.) See Asparagus in vegetable chapter for more information. For this salad we want to slice the asparagus with a knife to keep the length uniform. Peel the stalks with a vegetable peeler, to make it look pretty. Wrap each portion of asparagus with a rubber band.


Cook asparagus:

In lightly salted, simmering water until it is tender and turns bright green. Do not let the water boil, it will beat up the asparagus tips, do not overcook. We want the asparagus to retain some snap, vitamins and nutrients. Chill the asparagus in an ice bath to stop cooking. Drain and keep chilled.


Blanch some spinach leaves, drain and arrange on a serving plate. Thinly slice a carrot, cut the ends to form into a ribbon, poach carrot ribbons in simmering water, drain, wrap the carrot ribbon around the asparagus bundle. Place the wrapped asparagus atop the spinach, wrap the plate w/ plastic wrap and reserve in fridge until service.


Prepare the raspberry vinaigrette:

Placing raspberries, cider vinegar, olive oil, salt and pepper in a food processor, blend until smooth. With motor running, slowly add the cream until it becomes a gorgeous pink color, allow to blend for a minute to whip air into the dressing. Strain...


To Serve:

Drape with raspberry vinaigrette dressing over the asparagus in a decorative manner. Finish with fresh ground black pepper. Fresh chives would be ok.




Fresh asparagus spears, cooked and chilled.

6 spears per person


Spinach Leaves to line the plates

1 large carrot, for ribbons

Black pepper to finish


Raspberry Vinaigrette Dressing:

1 cup raspberries

2 tablespoons cider vinegar

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup whipping cream

New Posts
  • PROCESS: Peel the cucumber and cut it in half lengthwise. Remove the seeds from each half with a spoon and discard. Slice the cucumbers very thin on a slight angle and place in a bowl. Slice the onion very thin, fine dice the red pepper and chop the cilantro. Place in the bowl with the cucumbers. Add the oil, vinegar, sugar and salt to the cucumbers. Cover and cool in the refrigerator for an hour so the cucumbers can absorb the flavors as they cool. * you may also puree the dressing in a blender or food processor. * add fresh lemon or lime juice right before serving. INGREDIENTS: 1 medium sized cucumber 1/2 red onion, sliced 1 tablespoon red bell pepper 1/2 cup cilantro, chopped 1/2 teaspoon red chili flakes 1 teaspoon kosher salt Dressing: 1/2 cup vegetable oil 2 tablespoons rice wine vinegar 2 teaspoons granulated sugar Pinch salt * fresh lemon or lime juice, optional
  • PROCESS: Slice mozzarella into 1/3 inch thick slices. Core and slice the tomatoes into 1/3 inch slices Build the Salad: Alternate slices of tomato with slices of fresh mozzarella on a plate. Top with sliced kalamata olives, capers, fresh basil chiffonade. Drizzle with extra virgin olive oil, and balsamic vinegar, season with fresh ground salt, pepper and fresh grated parmesan cheese. * parmesan cheese could be shaved over this salad for a dramatic presentation * be careful with the balsamic vinaigrette, it can make the salad look too dark. INGREDIENTS: 1 pound fresh mozzarella cheese, 2 garden fresh tomatoes, sliced 1/3 inch thick 6 Kalamata olives, sliced 3 tablespoons olive oil 1 tablespoon balsamic vinegar 10 fresh basil leaves 1/2 tablespoon capers salt and pepper to taste fresh grated parmesan cheese to garnish
  • PROCESS: The Slaw: Start with finely shaved green cabbage in a large bowl, add red cabbage, red, yellow and green bell peppers, carrots, fresh cilantro, fresh basil, chow mein noodles, orange zest, sesame seeds and salt and pepper. Mango Dressing: In the food processor or blender combine one can of mangoes and juice with mayonnaise, ginger, granulated sugar, lime juice and sesame oil. Process until smooth. Pour this dressing over the vegetables and stir to combine. Refrigerate the slaw for an hour so the flavors can marry. This slaw works great on top of burgers, sandwiches and as a side dish. INGREDIENTS: Slaw 1 quart cabbage, shaved thin 1 cup red cabbage, shaved thin 1/3 cup red peppers, sliced 1/3 cup yellow peppers, sliced 1/3 cup green peppers, sliced 1/3 cup carrots, julienne 3 tablespoons chopped cilantro 3 tablespoons fresh basil, sliced 1 cup chow mein noodles zest of one orange 1/3 cup sesame seeds 1 tablespoon salt 1 tablespoon pepper Mango Mayonnaise 1 can sliced mango in syrup 1 cup mayonnaise 2 tablespoons minced ginger 1 tablespoon sugar 2 tablespoons lime juice 1/4 cup sesame oil