I LOVE asparagus. I eat it constantly in the Spring. I never
preserve it, because it is just not the same. Recently, the Splendid Table
radio show and website featured an asparagus recipe that sounded good to me. But,
I don’t typically use Spanish Sherry vinegar and Manchego cheese (also from
Spain). So, I tweaked it!
Although the webpage gives detailed instructions for how to
boil asparagus, I always sauté mine in my cast iron frying pan. I did this in
Extra Virgin Olive Oil, but you could use local soy oil.
I added salt and pepper. And then, I drizzled it with Cherry Republic Sweet Cherry Balsamic Vinegar and added Leelanau Cheese Co. Aged
Raclette on top. It was great.
If you primarily keep Michigan products in your pantry and
refrigerator, you can Michiganize a lot of recipes. Give it a try.
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