Prep Time: 25 Minutes
Cook Time: 20 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Spoon
- 1⁄2 size- 2” deep production pans
- Bulk Retherm Cart (or regular oven) or Plated Retherm Cart
Ingredients
- Asparagus Spears, Fresh, 5 cm (2”) cut
- Red Pepper, Fresh, Diced
- Oil, Olive, Extra Virgin
- Garlic Powder
- White Pepper
- Salt
- Water
- Lemon Juice
Method
- Wash and cut 2” (5 cm) off bottom of asparagus (woody stems) Remove core and wash red peppers, dice fine.
- Transfer asparagus and red peppers in 2 separate 1⁄2 size- 2” deep production pans with 500ml of water each. Cover with plastic wrap and aluminum foil. Place both in Multigen for 20 minutes. When cooked, remove from Multigen and drain excess water.
- Mix all ingredients together lightly. Divide portions equally into service dishware. Serve Hot or Cold.
- Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: allow to cool and plate alone or as a side dish. Place on the hot (or cold) side of the tray prior to service.
Garnish: Red pepper strips
Food Accompany: Appropriate entrée like fish or chicken