recipe comes from the the Bitchin
Kitchen web site which is run by Faith
Heinauer. This is what she said in describing
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
delicious seasonal salad that is fresh, attractive
and super-quick to prepare".
1/2 shallot, minced finely
1 Tablespoon Champagne vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
salt and pepper
fresh Parmesan cheese
a pot of salted water to a boil.
an ice bath by filling a large bowl halfway
with ice and cold water (this preserves the
green color and stops the asparagus from continuing
off the tough part of each stem and place in
the pot. Parboil for exactly two minutes.
a small bowl, whisk together the shallot, vinegar,
lemon juice, olive oil, salt and pepper.
cooled asparagus on a plate and lightly drizzle
with the vinaigrette.
a vegetable peeler, shave curls of Parmesan
cheese over each salad.