Fustini's Oils and Vinegars
Asparagus Gazpacho

Add To Favorites

Asparagus Gazpacho


This recipe does not have any reviews yet   be the first to write one

Asparagus Gazpacho

Submitted by Corporate Chef Andy Stewart


  • 8 stalks asparagus - peeled cut into 1/2 inch pieces on the bias
  • 1 tablespoon Fustini’s Robust SELECT olive oil
  • Salt and pepper
  • 1 cup English cucumber, peeled, seeded and finely diced
  • 2 tablespoons green pepper, all pith removed and brunoises
  • 1 tablespoon jalapeno, brunoises
  • 1 tablespoon white onion, minced
  • 1/4 cup yellow cherry tomatoes, sliced
  • 2 scallions, thin sliced 
  • 1 teaspoon chopped parsley
  • 1 teaspoon Fustini’s Sherry Reserva Vinegar


Step 1. 

Preheat the oven to 350 degrees.  Toss asparagus with olive oil and season with salt and pepper.  Spread on a baking sheet and cook in a hot oven for 3 minutes.  Remove from oven and let cool.  Combine with the rest of the ingredients and chill.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More