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Asparagus Bread Salad
“Beast, my restaurant, is about bringing people closer to what’s in season from local farms. To do this, we use a six-course prix-fixe menu. The staff uses their creative spirit to make the most delicious food possible, and the customers don’t have to make any choices. Beast is incorrectly known as being meat-centric, perhaps because we have always showcased sustainable, locally raised meat, but we actually serve more vegetables than meat. Bread salad is a great way to show off good produce. It can be adjusted for every season, and it’s quick and easy to prepare. Oftentimes you can throw one together using ingredients you have lying around. The most important thing is to use the best bread, the freshest vegetables, and really good olive oil.”
Who Naomi Pomeroy, chef/owner
½ loaf artisanal bread
4 tablespoons good olive oil
freshly ground pepper
½ bunch asparagus
½ cup shaved Parmigiano-Reggiano
1. Cut bread into 1-inch cubes, and toss with 3 tablespoons olive oil. Add salt and pepper to taste. Toast at 375 degrees for 5 minutes, until bread is crisp around the edges but soft in the middle. Set aside to cool.
2. Thinly shave asparagus, reserving the tips. Toss with 1 tablespoon olive oil, and add salt and pepper to taste.
3. Toss bread cubes with cheese and asparagus. Squeeze lemon over the top. Garnish with asparagus tips and fresh herbs.
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