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Destination Dish April Asparagus Recipe: Southern Comfort Salad

Spring has arrived, which means the Paradise Point kitchens are “stalking up” on April’s Destination Dish ingredient: asparagus. Found in green, purple, and white varieties, asparagus is available year round, but are at their best during springtime. Chefs and growers alike are very fond of their ability to grow very quickly – up to 7 inches in one day!

 

Boasting high concentrations of folate, antioxidants, fiber, and vitamins A, C and E, these lean, mean super greens, are great for detoxing, anti-aging, reducing inflammation and risk of heart disease, preventing cancer, osteoporosis and birth defects, and even act as an aphrodisiac.

Asparagus is typically used as a side dish, but we’re putting it in the spotlight.  Our Southern Comfort Salad featuring grilled asparagus accompanied by a farm poached egg, bacon croutons, Tabasco hollandaise sauce, arugula, roasted corn and a grain mustard vinaigrette.

This light yet satisfying salad is perfect for an easy spring dinner and is best enjoyed al fresco.  Whip it up yourself with this asparagus recipe, or let us do it for you at our San Diego waterfront restaurant Baleen throughout April and May.

ASPARAGUS RECIPE INGREDIENTS
Yields 4 Servings

SALAD:

  • 8 large asparagus spears
  • 4 farm poached eggs
  • 4 cups arugula
  • 1 cup cut slab bacon (½ inch-thick cubes)
  • 1 ear roasted corn
  • ½ cup grain mustard vinaigrette
  • Pinch salt & pepper

TABASCO HOLLANDAISE:    

  • 2 egg yolks
  • 1 tbsp rice wine vinegar
  • 1 cup clarified unsalted butter
  • 2 tsp Tabasco sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp cayenne
  • 1 tsp seasoning salt
  • Pinch salt & pepper

GRAIN MUSTARD VINAIGRETTE:

  • 2 shallots, chopped
  • 4 garlic cloves
  • 4 oz grain mustard
  • 2 oz lemon juice
  • ½ cup honey
  • 6 oz red wine vinegar
  • 2 cups canola oil
  • Pinch salt & pepper

DIRECTIONS

Vigorously whisk the egg yolks, vinegar and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, seasoning salt, Tabasco, Worcestershire sauce, salt and pepper. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.  Pour hollandaise in squeeze bottle and set aside until ready to plate the salad.

Place shallots, garlic clove, mustard, lemon juice, vinegar, honey in a blender and blend until all ingredients have been blended. Turn blender down to medium speed and slowly drizzle in the canola oil in a single stream line effect.  Once all oil has been added check salt and pepper to taste.

Grill Asparagus on grill about 1minute to 2 minutes on two sides of asparagus. Remove and season with salt and pepper and set aside. In a small sauté pan place bacon cubes and roast in the oven at 350 degrees until golden brown. Remove bacon from the oven and let cool. Rinse one ear of corn of and pat dry. Place in the oven and roast at 350 degrees for 20 minutes. Remove corn from the oven cool and shuck. Cut the corn from the cob and set aside. Take arugula and toss with grain mustard vinaigrette, roasted corn and season greens, lightly with salt and pepper. Place a bundle of the dressed arugula and corn on a serving plate. Arrange the grilled asparagus, poached egg and bacon croutons on the plate next to the arugula. Squeeze bottled hollandaise in a sig-sag motion over the asparagus, poached egg and bacon.

Be sure to visit the Destination Dish website to see more asparagus recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.

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