substitute asparagus for the green beans in the first recipe
Green Bean salad with Olive Dressing
Serves 6
1 1/2 pounds green beans, trimmed and blanched
Dressing
2 tablespoons red wine vinegar
2 cloves garlic, chopped
2 anchovy filets
2 teaspoons Dijon mustard
1/3 cup chopped kalamata olives
6 tablespoons extra virgin olive oil
Salt and black pepper
1/3 cup shaved parmesan cheese
Place the green beans in a large bowl and set a side.
To prepare the dressing place the vinegar, garlic, anchovy, and mustard in a bowl and mash the anchovies well with the back of a spoon. Whisk the olive oil in and stir until smooth. Season with salt and black pepper. When ready to serve heat the dressing until boiling in a sauté pan. Pour over beans and toss well. Place on a platter and top with shaved parmesan cheese. Serve room temperature.
Grilled Asparagus Salad with Crab, Shrimp and Crispy Pancetta
Serves 6
1/3 pound peeled, diced shrimp
1 teaspoon extra virgin olive oil
1/4 pound fresh crab meat
1 clove garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Black pepper
6 slices pancetta, cooked until crispy
11/2 pounds trimmed asparagus
2 tablespoons extra virgin olive oil
1 teaspoon Fleur de Sel
Heat a small sauté pan with oil. Add the shrimp and cook just until just cooked through. Cool the shrimp and place in a bowl. Add the crab, garlic, and onion and mix well. Add the basil, vinegar, olive oil, and black pepper and toss well. Refrigerate until ready to use.
Preheat oven to 425°.
Place the asparagus on a sheet pan and drizzle with the olive oil. Season with salt. Place in the oven and cook until the asparagus is al dente, about 5 minutes depending on the thickness of the asparagus. Distribute the asparagus on the plates then top with the salad and crispy pancetta. Serve.
