Recipes for Steam Cooking

StarterS, SoupS and SaladS

ASPARAGUS SALAD

INGREDIENTS

2 lb. green asparagus

Salt

1 bunch arugula

½ lb. cherry tomatoes

3 tbsp. parmesan cheese, fresh

Honey Mustard Salad Dressing

1 tsp. honey mustard

2 tbsp. white wine vinegar

3 tbsp. olive oil

1 tbsp. pumpkin seed oil

Salt and black pepper

SETTINGS

STEAM, 210°– 212ºF

7 – 10 minutes

Perforated & Baking Pan

Cut away the bottom third of the green asparagus.

Cut the asparagus diagonally into thirds. Place in the perforated baking pan and cook as

indicated until rm to the bite.

To make the salad dressing, stir together the mustard, vinegar and oils and season with salt

and pepper.

Wash the arugula and drain well. Halve or quarter the cherry tomatoes, depending on size.

After steaming, place the asparagus in a shallow dish. Add two tablespoons of the aspar-

agus broth to the salad dressing and drizzle the dressing over the asparagus. Place the

arugula and tomatoes on plates. Arrange the asparagus on top and drizzle with the salad

dressing. Use a potato peeler to make Parmesan shavings. Scatter them over the salad and

serve.

KITCHEN TIP:

Starting at the base of each asparagus spear and working toward the tip, bend the spear

several times until you nd a place where it breaks easily. Snap o the woody base at that

point.

Serves 4