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Asparagus Salad With Pickled Strawberries
|1||Basket||Strawberries||Tops Trimmed Off|
Pack strawberries and tarragon into a pint jar, set aside.
Seal the lid, and place in the refrigerator to chill for a couple of hours before use.
Fresh Milk Ricotta
|2 ½||Teaspoon||Distilled White Vinegar|
Add milk to a heavy bottom pot, and set over medium heat. Using a rubber spatula, constantly stir the pot as it heats up target temperature range of 180F-200F. Take the pot off the heat once it’s come up to temperature. Add the salt and vinegar to the milk, stir to combine. Allow mixture to sit for ten minutes, this allows the acid in the vinegar to coagulate the milk forming the cheese curds.
Separate the curds from the whey by passing the mixture through a strainer lined with cheese cloth. Allow curds to drain for 15-30min, or if you prefer a firmer cheese allow to drain for a few hours in the refrigerator.
Preheat sous vide bath to 180F.
Peel asparagus stalks, and julienne shallot. Place ingredients in a Ziploc freezer bag, and lower into the circulator, and cook for 10 minutes. Once cooked, place bag into an ice bath to halt the cooking.
Alternatively: Blanch asparagus for 2-4min in boiling water, and put straight into an ice bath to stop the cooking process.
Preheat oven to 350F.
Place nuts on a sheet pan, and roast in the oven for 6-10min until golden brown.
|1||Teaspoon||Strawberry Pickling Liquid|
Remove the asparagus from the bag, season and dress with the vinaigrette. Slice into smaller segments if desired.
Add the various components around the plate, and finish by spooning a little of the vinaigrette around the plate. Season with sea salt and fresh cracked pepper.