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 Each week Paderno will bring you a special recipe designed for your Paderno Cookware that is sure to become a family favourite in your home. The recipes will be provided by Chef Allan Williams, an instructor from the Culinary Institute of Canada. If you have any questions relating to the featured recipe, or for expert culinary advice, please e-mail Chef Allan Williams. To look at the recipes that have been featured on the site in the past, check out Paderno's recipe archive section.  Featured Recipe Grilled Asparagus and Cherry Tomato Salad Ingredients (4-6 Portions):
1 Pound Asparagus 1 Pints Cherry Tomatoes (each cut in half) 2 Tbsp Shallots (minced) ½ cup Olive oil ¼ cup Balsamic Vinegar ¼ cup Basil Chiffonade ¼ cup Shaved Parmesan Cheese 1 Tbsp Minced Garlic 1 Tbsp Dijon Mustard to taste Salt and Fresh Ground Black Pepper Method:
Blanch asparagus in a Paderno Asparagus Cooker containing boiling salted water for 2 to 4 minutes or until tender crisp. Shock the asparagus in ice water to stop the cooking process. Preheat BBQ to high heat, brush the asparagus with olive oil and grill until they are slightly charred (about 2-3 minutes). Remove from grill and set aside. Place mustard, vinegar, basil, shallots, and garlic in a Paderno Mixing Bowl and slowly add the remaining olive oil in a steady stream while whisking constantly. Season with salt and fresh ground black pepper. Cut the asparagus in half and toss with the tomatoes and just enough vinaigrette to coat them (excess vinaigrette can be covered and refrigerated for up to 5 days. Place in serving dish a top with parmesan cheese and serve. Enjoy! |
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