Spring Recipe Feature: Coke Farm’s First of the Season Asparagus

Spring Recipe Feature: Coke Farm’s First of the Season Asparagus

As the rains begin to slow down and sunny days are returning, springtime in Monterey is lovely! In celebrating this time of year, our Executive Chef Danny Abbruzzese is excited to share one of his favorite, healthy, fresh and delicious recipes. Even better, it features, fresh, locally grown, organic produce from our friends at Coke Farm in San Juan Bautista, California – just 25 miles from the Portola Hotel & Spa.

Chef Danny Abbruzzese

Coke Farm First of the Season Asparagus
Serves 1

Coke Farm’s First of the Season Asparagus

Ingredients:
1 Bunch of Coke Farm organic asparagus, trimmed and grilled
As needed Oil
As needed Salt
As needed Pepper
1 oz. Shallots, crispy, see recipe
½ each Egg, cooked 6 minutes (see recipe below)
2 Tablespoons Banylus vinaigrette (see recipe below)

Directions:
Oil and season the asparagus and grill until tender. Arrange the asparagus on a plate with
half of a 6- Minute Egg and season. Drizzle the plate with Banylus Vinaigrette and garnish
with crispy shallots.

Crispy Shallots
Ingredients:
4 each Shallots, sliced into thin rings
As needed Flour
As needed Salt
As needed Pepper
As needed Oil

Directions:
Toss the sliced shallots in flour and shake off excess flour. Deep fry until golden and season with salt and pepper.

6-Minute Eggs
1 Batch

Ingredients:
5 Eggs
As needed Water
As needed Salt
As needed Ice water

Directions:
Bring water and salt up to a boil. Place the eggs in water and boil for six minutes. After six
minutes place the eggs in ice water.

Banylus Vinaigrette
Ingredients:
½ cup Banylus Vinegar
1 ½ cup Oil
2 each Shallots, minced
As needed Salt
As needed Pepper

Directions:
Place the vinegar and shallots in bowl and whisk in the oil slowly. Season with salt and pepper.

Coke Farm’s First of the Season Asparagus with mocktail

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