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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 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.


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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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