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Side Dish
4 servings
15 minutes
5 minutes
Melissa's Corporate Chefs
24 asparagus spears - (fresh)
1/3 cup Extra Virgin Olive Oil
1/4 pound sun dried Roma tomatoes - julienned and rehydrated
1/8 cup Balsamic Vinaigrette
1/8 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/4 cup capers
1 tablespoon Orange Zest
1/4 cup Italian Parsley Leaves, chopped
8 Nasturtium Flowers
Salt and Fresh Ground Black Pepper
Trim the asparagus to equal length at the tender point.
Toss in the 1/3 cup extra virgin olive oil, salt and pepper and then grill until tender (approximately 5 minutes.)
Set aside to cool. Combine the sun dried tomatoes, vinegars, olive oil, capers, orange zest and Italian parsley to make the vinaigrette.
Plate 6 asparagus spears, criss-crossed, on each of 4 plates.
Place the vinaigrette in the corner and garnish with the nasturtium flowers and additional cracked pepper.
