Green Asparagus with California Prune Vinaigrette
The perfect starter or side for your summer entertaining. Try this local green asparagus with a Prune vinaigrette & oven roasted mushroom bacon. Recipe courtesy of Chef Oomed of PLANTA Queen.
Servings: 3-4
Prep Time:
Cook Time:
Ingredients
- 450g green asparagus
- 50g olive oil
- 250g cremini mushroom
- 5g liquid smoke
- 10g canola oil
- 1g sea salt
- 25g soy sauce
California Prune Vinaigrette
- 80g California Prune puree (25g water & 75g prune)
- 25g pickled ginger
- 160g rice wine vinegar
- 70g agave syrup
- 125g olive oil
Directions
- Peel asparagus.
- Bring 3L of water to a boil, add 5g of salt.
- Blanche asparagus for one and a half minutes.
- Remove the asparagus and shock in cold ice water.
- Slice cremini mushrooms into thin slices, add canola oil and combine liquid smoke, soy sauce and salt. Mix well.
- Preheat oven to 300°F and bake for 20 minutes or until moisture is out.
California Prune Vinaigrette
- Using a blender, puree the prunes along with water until smooth.
- Add pickled ginger, rice wine vinegar, and agave in the same blender. Blend until smooth.
- Stream in olive oil while blender is still running. Stream and combine it for 2 to 3 minutes.
Assemble
Sautee the asparagus with olive oil on medium high heat and season with salt. Once sauteed, cut asparagus in half and place on the plate. Top with oven roasted mushrooms and drizzle with California Prune Vinaigrette, and garnish with prune pieces.
