3 quarts cooked asparagus, trimmed
2 cups mayonnaise
2/3 cup buttermilk
3 tablespoon fresh lime juice
2 cloves garlic, minced
2 tablespoon fresh chives, minced
2 teaspoons honey
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground red pepper
1 cup aged Wisconsin Parmesan cheese, grated
1 1/2 gallons baby greens or arugula
1 1/2 quarts aged Wisconsin Parmesan cheese, shaved
1 1/2 quart chicken stock or water
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cumin, ground
1 teaspoon ground red pepper
3 cups cornmeal
3 cups Wisconsin Aged Parmesan cheese, grated
Steam asparagus until tender. Remove, shock in ice water, drain, and dry well. Cut into one inch pieces. Cover, refrigerate until ready to use.
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.
Mix dressing with cooked asparagus pieces and coat well. Cover and chill until ready to serve.
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
Yield: 24 servings
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 cheese. Cool to room temperature. Cover and refrigerate.
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.
Yield: 16 crackers
*Cracker dough may be stored, covered and refrigerated, up to one week.