Pan Seared Asparagus Salad
Pan Seared Asparagus Salad
Submitted by Chef Mike Kenat, Guest Chef
Salads
Ingredients
- 1 lb asparagus, trimmed
- 1 tablespoon Fustini’s Meyer Lemon olive oil
- 1 orange, sliced
- 1/4 cup chevre cheese
- 1/4 cup salad greens (arugula, spinach, romaine, etc)
- 1 tablespoon Fustini’s Persian Lime olive oil
- kosher salt, to taste
Directions
- In a medium sauté, pan on medium heat add Meyer Lemon oil. Add asparagus and season with kosher salt. Sauté, until asparagus becomes tender. Remove from heat and place on a plate. In a small bowl combine, orange, arugula and Lime oil. Season with a small amount of kosher salt and place mixture on top of asparagus. Break apart pieces of chevre cheese and place them over the top of the salad. Serve cold.
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