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  • VOL 08, ISSUE 01 • WINTER 2020
Tempura Asparagus w/Romesco & Poached Egg

Tempura Asparagus w/Romesco & Poached Egg

Ingredients

  • 2 lbs Asparagus, #19878
  • 8 oz Almond, Sliced, #23064
  • 8 oz Roma Tomato, #25998
  • 4 oz Olive Oil, Pomace, #W6620
  • 1 oz Dijon Mustard Grained w/Wine, #26866
  • 8 oz Tempura Batter Mix, #11390
  • 10 Ea Egg, Extra Large, #L3744
  • 4 oz Red Pepper, #12312
  • 1 oz Honey Extra Light Amber, #22148a

Preparation

  1. Roast the pepper and the tomatoes until they’re charred in appearance in a 400°F oven with ½ the olive oil for 10-15 minute or until desired char.
  2. Let chill, remove peppers to separate tray to remove skin, stems and seeds.
  3. Save oil that peppers and tomatoes were roasted in to flavor the romesco.
  4. Roast the almonds.
  5. Add tomatoes, pepper, almonds and mustard with remaining olive oil and blend until smooth with some remaining texture.
  6. Salt and pepper to taste, add honey if needed (If sauce has any bitter after taste from the roasting).
  7. Dip asparagus in tempura batter, shake off excess and fry until done.
  8. Plate up – spoon sauce on plate, top with tempura asparagus and poached egg.

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