Thursday, July 5, 2012
Bite with Belkys: White Asparagus Salad from the Federal
There's a new hot spot in town and it has a veggie dish to impress. Let's grab a Bite with Belkys.
The Restaurant: The Federal
The Dish: Warm White Asparagus Salad
2 Tbs of California extra virgin olive oil
1 garlic clove, minced
1 shallot, diced
1 leave of fresh sage
1/4 sprig of fresh rosemary
1 sprig of fresh thyme
1 bunch of white asparagus, peeled and cut into a bias
1/2 cup of yellow corn
1/2 cup of peas
1/2 cup of brussel sprouts, blanched and cut in half
canola oil to deep fry
1.4 cup of candied kumquats
1 drizzle of orange citrus oil
salt, to taste
pepper, to taste
Method of Preparation:
-Start by sautéing garlic and shallots in a hot pan with extra virgin olive oil. Then, add fresh sage, rosemary, thyme, white asparagus, corn and peas. Let this cook for about two minutes.
-Next, season with salt and pepper.
-Now, deep fry blanched brussel sprouts in canola oil. Once they are ready, place them on a napkin to absorb any excess oil. Season with salt and pepper.
-Lastly, fry one egg in a hot pan with oil.
Serve the salad and add the brussel sprouts, candied kumquats, a little citrus oil and top it with the fried egg. At the restaurant, they garnish with micro greens and edible flowers. Sprinkle a little more salt and citrus oil to finish.
Serving Suggestion: Pinot Gris
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary dessert. (Valid one month after the air date. One per order.)
5132 Biscayne Blvd.
Miami, FL 33137