Recipes

	Warm Baby Asparagus Salad
	This makes a refreshing start to a meal or it can stand on its own as a spring luncheon salad. Salad: olive oil salt and freshly ground pepper 6 small new potatoes, scrubbed and cooked in boiling salted water until just tender 8 oyster or shiitake mushrooms 1 large red pepper, roasted, peeled, seeded and cut into strips 1 lb. Baby asparagus, trimmed (use pencil asparagus if available) 4 c. mixed baby lettuces, such as limestone, watercress and arugula, rinsed and dried Dressing: 1/2 c. olive oil 3 T. red wine vinegar 1 T. fresh lemon juice 2 t. Dijon mustard 1/4 t. freshly ground pepper 1/2 t. salt 2 T. chopped herbs, such as tarragon, basil or oregano To make dressing, combine all ingredients in a small bowl and whisk together. To make the salad, cut the potatoes in half, bush with olive oil, season with salt and pepper and grill or broil until browned. Toss the mushrooms in olive oil, season with salt and pepper and sauté in hot oil to brown. Place potatoes and mushrooms into a bowl and cover with foil to keep warm. Blanch asparagus in lightly salted boiling water for 2 minutes. Drain well and spread on a plate; drizzle with 2 T dressing. Divide lettuces among 4 plates; arrange potatoes, mushrooms, peppers and asparagus on lettuce and drizzle each plate with 2 to 3 T. dressing. Serves 4. Check this page often for a selection of Chef Larry Stewarts favorite recipes.