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Asparagus Salad with Corn Timbale
Basil Vinaigrette
yield: 2-3 servings
16 large asparagus spears
1 golden beet, roasted and diced
1 cup fresh mache, arugula, or salad greens
6 ounces lump crab (optional)
4 tablespoons basil pesto (page 46)
1 cup basil vinaigrette
Corn Timbale (page 90 - Corn Pudding)
4 toasted crostinis (page 48)
1 pod shallot, finely chopped
2 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 tablespoon fresh basil, chopped
salt and pepper to taste
Prepare soufflé and let cool. Blanch asparagus in boiling water for 3 minutes, remove, and put in ice water
bath. Roast and finely dice beet. Place corn timbale in center of plate. Place 2 asparagus spears on either
side of plate, crisscrossed. Arrange beets around asparagus. Garnish with greens. Place corn timbale in
center of plate. Top corn timbale with lump crabmeat. Put a small amount of dressing into a shot glass and
arrange on plate. Serve chilled. Add the toasted crostini spread with basil pesto.
Combine all ingredients in small bowl and
wisk well.
A delightful presentation for a first course. The rectangular
plate adds more drama to the look. I like to serve the
vinaigrette on the side in a small glass.
dinner party
