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Asparagus and Bean Salad Recipe from Boma


1 lb Asparagus Spears, grilled
3 cups Olive Oil
Salt and Pepper
1 each Red Bermuda Onion, sliced and grilled
2 lb Scarlet Emperor Beans
1 each Red Bell Pepper, small diced
1 lb Tofu, firm and cubed
1 cup Rice Flour
Salt and Pepper, Cayenne Pepper
¼ cup Cumin, toasted
1/8 cup Coriander Seed, toasted
1/16 cup Montreal Seasoning
1 each Jalapeno Peppers, seeded and minced
1 cup Sherry Vinegar
2 cups Olive Oil
½ cup Sugar

Yield: 8 servings


Clean and coat asparagus with olive oil, salt and pepper. Grill and chill. Cut each spear into bite size pieces.

Take onion and slice into thick slices. Coat with olive oil, salt and pepper, and grill.

Cook beans in salted cold water according to package directions. When beans are tender, drain and chill. Set aside for later.

Wash, seed, and rib red pepper and small dice.

Take chopped tofu and dust with rice flour, salt and pepper, and cayenne and deep fry until golden brown. Drain on paper and set aside.

Make vinaigrette with Montreal Seasoning, jalapeno, and sherry vinegar. Slowly whisk in the olive oil and adjust with salt and pepper.

Mix all ingredients in a pan except for the tofu. Let all ingredients marinate. When time for service, place salad in bowls and top with fried tofu.



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