Recipe From: Cary Allen, American Culinary Federation
1 bunch of asparagus, washed and trimmed
1 medium onion, julienned
1 orange, supremed
1 bunch of seasonal greens, arugula, red leaf lettuce, etc.
1/2 cup diced local cheese, goat feta, etc.
1/2 cup sliced or diced local bacon or prosciutto
3 tbsp red wine vinegar or apple cider vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
Cut the asparagus diagonally into 2 inch slices.
Saute bacon until fully cooked. Add onion and asparagus and continue to cook until onion is slightly, but not fully, translucent.
Add vinegar and turn off pan.
Add greens and slightly wilt using pans residual heat.
Move to mixing bowl and add cheese, oranges, and olive oil.
Season with salt and pepper.
Toss well, serve, and enjoy!
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