A Seasonal Composition Of Asparagus And Citrus Suprêmes Recipe
Watercress, Asparagus-Feta Coulis, Pickled Cantaloupe, Extra Virgin Citrus Vinaigrette and Toasted Pine Nuts
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Ingredients
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Vegetables
Fruits
Dairy
Nuts
Condiments
Method
Preparation of Ingredients
- 1
Pickle the Cantaloupe
Slice the cantaloupe into thin wedges. In a bowl, combine equal parts of red wine vinegar and water, add a pinch of salt and honey, and let the cantaloupe marinate for at least 30 minutes.
- 2
Prepare the Asparagus
Trim the woody ends of the asparagus. Blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking.
- 3
Make the Coulis
In a blender, combine blanched asparagus, feta cheese, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
- 4
Make the Citrus Suprêmes
Carefully peel the citrus fruits and section them, removing any seeds and membranes. Set aside.
