One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tbsp. of the oil and lemon zest and season with salt/pepper. Roast asparagus for about 8 min, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining olive oil. Season with salt/pepper. In a large bowl, toss lettuce with all but 2 tbsp. of the dressing. Arrange on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 09:00:212015-05-17 09:00:21Spring Lettuce Salad with Roasted Asparagus
1/4 teaspoons kosher salt and freshly ground black pepper
Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
1 tbsp. kosher salt and ½ teaspoon ground pepper (preferably white) and 1 tsp crushed red chili flakes
1⁄3 cup canola oil
2 tbsp. toasted sesame oil
1 1⁄2 cups thinly sliced scallions
Process 2 cups flour and baking powder in a food processor. With motor running, add 2⁄3 cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add 2⁄3 cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
Halve dough; using a rolling pin, roll 1 dough half into a 10″ x 20″ rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chili flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5″ circle. Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chili flakes, and white pepper. Let pancakes sit for about 10 minutes. Heat oven to 200°. Heat 2 tsp. canola oil in a 10″ nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve
Spring Lettuce Salad with Roasted Asparagus
Spring Lettuce Salad with Roasted Asparagus
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tbsp. of the oil and lemon zest and season with salt/pepper. Roast asparagus for about 8 min, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining olive oil. Season with salt/pepper. In a large bowl, toss lettuce with all but 2 tbsp. of the dressing. Arrange on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.
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Grilled Scallions
Grilled Scallions
Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
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Scallion Pancakes
Scallion Pancakes
Process 2 cups flour and baking powder in a food processor. With motor running, add 2⁄3 cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add 2⁄3 cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.
Halve dough; using a rolling pin, roll 1 dough half into a 10″ x 20″ rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chili flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5″ circle. Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chili flakes, and white pepper. Let pancakes sit for about 10 minutes. Heat oven to 200°. Heat 2 tsp. canola oil in a 10″ nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve
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