Spring Asparagus. Fermented Black Bean Vinaigrette.

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• 20 Stalks Of Asparagus
• 1/2 Lb. Mixed Baby Lettuces (organic)
  
• 2 oz. Soy Sauce
• 2 oz. Rice Vinegar
• 2 oz. Sweet Rice Wine (Mirin)
• 2 Tbs. Chopped Fermented Black Beans
• 2 tsp. Minced Fresh Garlic
• 1 Tbs. Minced Fresh Ginger Root
• 2 oz. Light tasting Oil (canola or grapeseed)
• 1 Tbs. Dark Sesame Oil
• 1 Tbs. Black Pepper
• 2 stalks Green Onion (garnish)
• 1 Roma Tomato (garnish)
• 1 Tbs. Black Sesame Seeds

Yields: 4 Servings

Procedure:

Wash and cut the asparagus to desired length, peel lower part of stalks if necessary. Quickly blanch in lightly salted water and chill immediatly in ice water.
Drain and pat dry.
Wash the lettuces and set aside.

Divide the lettuces onto four plates and top with asparagus. Drizzle the vinaigrette over the lettuces and asparagus. Garnish with thinly sliced green onions and tomato slices.

Sprinkle with black sesame seeds.

Wine:Viognier Such As, Joseph Phelps


Recipe By: EOS Restaurant & Wine Bar. Chef Arnold Eric Wong

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