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Asparagus Gazpacho

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Asparagus Gazpacho

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Asparagus Gazpacho

Submitted by Corporate Chef Andy Stewart

Ingredients

  • 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

Directions

Step 1. 

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


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Fustini's Oils and Vinegars

141 East Front Street
Traverse City, MI    49684

Phone: (231) 944-1145

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