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Asparagus Salad

Paul Virant - Vie and Perennial Virant
Chicago, IL


Serves 4, as an appetizer

  • 1lb green asparagus, washed, trimmed and cut into 1” pieces
  • 3 spring garlic stalks, washed, trimmed and cut on a bias
  • 2 spring onion stalks, washed, trimmed and cut on a bias
  • 1 ½ cup cleaned and trimmed oyster mushrooms
  • 6oz fresh cheese curds
  • ½ c fresh tarragon leaves
  • 2cups sorrel leaves, cut chiffonade
  • 3Tbsp champagne vinegar
  • 6Tbsp olive oil
  • 3Tbsp grape seed oil
  • Salt and pepper

-Preheat a large sauté pan with the grape seed oil and pan roast the asparagus on high heat for two minutes
-Add the mushrooms, cook another 1 minute
-Add the garlic and onions, cook another 1 minute
-Remove from the heat, add the cheese curds, toss well
-Season with salt and pepper to taste, add the vinegar, olive oil, sorrel and tarragon
-Toss well and divide onto four plates to serve

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