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Paul Virant - Vie and Perennial VirantChicago, IL
(serves four as an appetizer)
1# green asparagus, washed, trimmed and cut into 1” pcs.
3 spring garlic stalks, washed, trimmed and cut on a bias
2 spring onion stalks, washed, trimmed and cut on a bias
1 ½ c cleaned and trimmed oyster mushrooms
6oz fresh cheese curds
½ c fresh tarragon leaves
2c sorrel leaves, cut chiffonade
3T champagne vinegar
6T olive oil
3T grape seed oil
Salt and pepper
-preheat a large sauté pan with the grape seed oil and pan roast the asparagus on high heat for two minutes
-add the mushrooms, cook another 1 minute
-add the garlic and onions, cook another 1 minute
-remove from the heat, add the curds, toss well
-season, add the vinegar, olive oil, sorrel and tarragon
-toss well and divide onto four plates, serve
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