8 oz. Asparagus Spears, blanched, angle cut into 2” pieces
2 oz. Organic Baby Arugula
1/2 tsp. Kosher Salt
Pinch Freshly Ground Black Pepper
1 ea. Lemon Wedge
1 Tbl. Olive Oil Blend
1/4 oz. Parmesan Chards, 3/4” to 1” pieces
2 tsps. Lemon Zest, 1” pieces
1 oz. Roma Tomatoes, diced
Procedure:
Place the asparagus into a clean stainless steel mixing bowl. Add the arugula, salt and pepper into the bowl.
Squeeze fresh lemon juice (1 tsp.), and drizzle the olive oil over the asparagus and arugula. Gently toss together to incorporate.
Place equal amounts of the asparagus and arugula mixture onto the center of the serving plates. Mound the ingredients as high as possible.
Sprinkle the parmesan chards, over the asparagus, and arugula making sure to distribute them evenly.
Sprinkle the lemon zest and tomatoes over the asparagus, and arugula making sure to distribute them evenly.
2 oz. Organic Baby Arugula
1/2 tsp. Kosher Salt
Pinch Freshly Ground Black Pepper
1 ea. Lemon Wedge
1 Tbl. Olive Oil Blend
1/4 oz. Parmesan Chards, 3/4” to 1” pieces
2 tsps. Lemon Zest, 1” pieces
1 oz. Roma Tomatoes, diced
Procedure:
Place the asparagus into a clean stainless steel mixing bowl. Add the arugula, salt and pepper into the bowl.
Squeeze fresh lemon juice (1 tsp.), and drizzle the olive oil over the asparagus and arugula. Gently toss together to incorporate.
Place equal amounts of the asparagus and arugula mixture onto the center of the serving plates. Mound the ingredients as high as possible.
Sprinkle the parmesan chards, over the asparagus, and arugula making sure to distribute them evenly.
Sprinkle the lemon zest and tomatoes over the asparagus, and arugula making sure to distribute them evenly.
Restaurant: The Cheesecake Factory in Cherry Hill, New Jersey
Recipe Type: Authentic
Submitted By: The Cheesecake Factory in Cherry Hill, New JerseyRecipe Type: Authentic
Recipe Author: The Cheesecake Factory
Original Photograph By:
Photograph Retouched By: Recipe Spy
Source: http://philadelphia.cbslocal.com/2011/02/08/valentine%E2%80%99s-day-cooking-tips-from-the-cheesecake-factory/