Goodfellows Asparagus Salad with Parmesan Crackers

Goodfellows Asparagus Salad with Parmesan Crackers

prep time

minutes
cook time

minute
servings
24

Ingredients
























Cooking Instructions

For asparagus salad:


1

Steam asparagus until tender. Remove, shock in ice water, drain, and dry well. Cut into one inch pieces. Cover, refrigerate until ready to use.


2

In bowl combine all ingredients except cheese and baby greens, blend until smooth. Fold in grated cheese and mix well. Cover and refrigerate at least 2 hours before using.


3

Mix dressing with cooked asparagus pieces and coat well. Cover and chill until ready to serve.


4

To Serve: Place 1 cup greens on chilled salad plate. Top with 1/2 cup of dressed asparagus and 1/4 cup shaved aged parmesan. Garnish with parmesan crackers


5

Yield: 24 servings


For parmesan crackers:


1

In large pot bring all ingredients except cornmeal and cheese to a boil; add cornmeal; stir vigorously over heat until mixture thickens and pulls cleanly from sides of pot. Remove pot from heat and stir in aged parmesan. Cool to room temperature. Cover and refrigerate.


2

To Bake: Take 1/2 cup chilled mixture on a greased sheet pan. Press out flat with hands to form a 5 inch patty. Cover with plastic wrap and rollout with rolling pin to form a 1/6 inch thick, 10 inch wide circle. Remove plastic wrap and bake in 400°F oven 15-20 minutes or until crisp. Remove from oven. Cool. Break into shapes and sizes desired.


3

Yield: 16 crackers


*Cracker dough may be stored, covered and refrigerated, up to one week.


Ingredients
























Cooking Instructions

For asparagus salad:


1

Steam asparagus until tender. Remove, shock in ice water, drain, and dry well. Cut into one inch pieces. Cover, refrigerate until ready to use.


2

In bowl combine all ingredients except cheese and baby greens, blend until smooth. Fold in grated cheese and mix well. Cover and refrigerate at least 2 hours before using.


3

Mix dressing with cooked asparagus pieces and coat well. Cover and chill until ready to serve.


4

To Serve: Place 1 cup greens on chilled salad plate. Top with 1/2 cup of dressed asparagus and 1/4 cup shaved aged parmesan. Garnish with parmesan crackers


5

Yield: 24 servings


For parmesan crackers:


1

In large pot bring all ingredients except cornmeal and cheese to a boil; add cornmeal; stir vigorously over heat until mixture thickens and pulls cleanly from sides of pot. Remove pot from heat and stir in aged parmesan. Cool to room temperature. Cover and refrigerate.


2

To Bake: Take 1/2 cup chilled mixture on a greased sheet pan. Press out flat with hands to form a 5 inch patty. Cover with plastic wrap and rollout with rolling pin to form a 1/6 inch thick, 10 inch wide circle. Remove plastic wrap and bake in 400°F oven 15-20 minutes or until crisp. Remove from oven. Cool. Break into shapes and sizes desired.


3

Yield: 16 crackers


*Cracker dough may be stored, covered and refrigerated, up to one week.


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