Chef Summit Asparagus Relish

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Chefs Summit Asparagus Relish

 

1 pound Asparagus, medium size

1 oz Olive Oil

1 each Red Bell Pepper, julienne

1 each Green Bell Pepper, julienne

1 each Yellow Bell Pepper, julienne

2 oz Chopped Garlic

3 oz Sliced Shallots

1 oz Butter

To Taste Salt

To Taste Black Pepper

 

 

To make the asparagus relish, in a medium size pot add water and bring it to a

boil. Once the water is boiling add the asparagus and cook until tender (about

3-5 minutes). Remove and place it on an ice bath to stop the cooking process.

Cut the asparagus on a bias about an inch long. In a large sauté pan add the oil

then add the peppers and sauté for 2 minutes. Add the garlic and shallots, then

add the asparagus and sauté until the asparagus are hot and the add the butter

and season to taste.

 

Author: winner of the 2004 DMC Culinary Cup Chef Jose Santiago

Source: Delaware North Companies

Formatted by Chupa Babi: 04.06.08

 

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