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Asparagus and Red Pepper

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course : Sides Vegetable
Servings : 25 Portions
Calories : 60kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart

Ingredients 

  • 3 kg Asparagus Spears fresh, 2"/5cm cut
  • 250 gm Red Pepper fresh, diced
  • 100 ml Olive Oil extra virgin
  • 15 gm Garlic Powder
  • 10 gm White Pepper
  • 1 tsp Salt
  • 1 L Water
  • 60 ml Lemon Juice

Instructions

  • Wash and trim asparagus, as needed. Remove core and wash red peppers, dice fine.
  • Transfer asparagus and red peppers in 2 separate ½ 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.
  • 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

Notes

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