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Griddled
Asparagus
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Ingredients:
2 tbls. Canola Oil
2 Bundles of Asparagus (trimmed, peeled and steamed)
TT Salt and Pepper
1 tbls. Butter
Procedure:
I n a large skillet, over high heat, add oil. When hot,
remove from heat and place asparagus evenly in pan. Use
2 batches if necessary. Do not crowd pan. Season with
salt and pepper to taste. When browned, after about 5
minutes, fold in butter and remove from heat. Keep warm
until ready to serve.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms, Glazed
Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
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