Fustini's Oils and Vinegars
Asparagus Fall Salad

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Asparagus Fall Salad

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Asparagus Fall Salad


Submitted by Corporate Chef Andy Stewart

Cook Time5 min Total Time5 min

Ingredients


Directions

Step 1. 

Preheat oven to 350 degrees.  Place the asparagus on a sheet pan and drizzle with Fustini’s Single Varietal EVOO.  Season with salt and pepper and place into hot oven. Roast for 3 minutes and remove from oven and cut into bite size pieces.


Step 2. 

Place a lettuce leaf on each service plate.  Top with some finely julienne zucchini and summer squash.  Shake the Cara Cara Balsamic Vinegar and Chipotle EVOO together with a little salt and pepper to emulsify and spoon a little over the vegetables.  Top with some asparagus. Shake the cashews with the chili powder and sprinkle on top and serve.




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