So, it’s going to be warm asparagus and shrimp salad with a Vincotto sauce.
So what I'm going to do with my asparagus. I'm slicing them real thin then I'm kind of leave the tips as all as possible because they actually will have that nice and texture to the dish. And everything is going to cook on a griddle. If you don’t have a griddle make sure everybody has a cast iron pan. That’s also an option, or worst come to worst just a good fried pan and it will be just as fine.
So we’re going to do some of the asparagus. So I'm going to pour my asparagus that have been cut in a bowl. I want to season it first, a little salt, pour a pepper and I'm going to season my shrimp as well, a little salt just a little bit, and with pepper. I'm going to add just a touch of olive oil to both and I'm going to kind of coat the shrimp with some olive oil.
Then I'm going to move over to my griddle and actually put some butter on the griddle just like that. I'm going to put my shrimp on and my asparagus on it sort of the Piñana style, and while they cook, I'm going to prepare my dressing. Dressing to this is going to be made with Vincotto.
Vincotto is enough spin of balsamic vinegar. It is a grape mashed that as we cook, fully thicker than balsamic vinegar. It’s a little sweeter and it’s an original of the region of Apulia in the south of Italy.
And my ratio for the dressing is one part grape mash, two parts olive oil. I want also to season that very lightly. I'm seasoning each component of the dish. I'm going to check my shrimp in the meanwhile. You see I'm turning in when I see that the one side has achieved the nice coloration, they’re nicely roasted. As you do things when you see something you definitely want to leave the first side that you put on the pan or the griddle or the grill for long enough time for that side to get a nice color. If you flip it too soon then it doesn’t get a grill mark, or it doesn’t get a nice glaze, or it doesn’t get enough coloration. And then by the time you flip it whatever sort as you’re cooking it on cools down, and you’ll kind of going to lose the whole deal.
Now, I like my asparagus al dente, cooking just enough for them to lose that herbaceous flavor. I think that translate into, it taste like grass, and now the grass I think of. It’s the grass I couch it, so as you can see, I just waited for a few minutes, and the Vincotto kind of grasp the olive oil and absorb it, and it became a nice baked sauce.
So over here, you have a side dish. when I'm going to pull my asparagus which I’ve done just to my likeness. Obviously, if you like to cook more you can cook more if you like more color to it. If you like them more done, that’s your privilege and with the shrimp if you cook them too much or too long they get a little tough and chewy. You just want them right.
I’ve turn my griddle off, and we have to plate our dish. Some asparagus are in the middle of the plate just like that and done. I'm going to put mushroom all pointing in the same direction all around it. And again, the sides of the plate will determine whether this is going to be an appetizer or an entrée and it truly can be both. And then here I add some mix ring I can use as a garnish, just make sure it’s nice and fresh. And I want to season with some of the wonderful, tasty Hawaiian volcanic sea salt.
And then I'm going to drizzle some of my Vincotto sauce over it as you can see how much we’re using lots of spoons with holes on it just gives me the perfect look that I want. And then I just want to drizzle some more extra virgin olive oil because olive oil is olive oil makes everything taste better and one last around of crashed pepper and there you go. Your five minute shrimp and asparagus dish.
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