Brandon Barash’s Cold Asparagus Salad

The best asparagus is brought in season between late August and December, so there is still time to make this dish – ideal as a light starter during a holiday dinner.

Instructions:

Steam asparagus until tender but crisp and bright green. Immediately place in ice water to retard cooking. Pat dry and sprinkle with fresh lemon juice, salt and pepper. Roll in paper towel and place in a plastic bag and refrigerate.

Dressing: sour cream, fresh lemon juice, dill, salt and pepper to taste.

Sun dried tomatoes: put in food processor with olive oil and elephant garlic.

Crumbs: cornflake crumbs, butter, garlic powder. Melt butter in a sauce pan. Add garlic powder and stir in crumbs.

Put chilled asparagus on platter. Cover with dressing leaving tips and ends exposed.

Place remaining ingredients in horizontal rows:
artichoke hearts chopped (marinated jars)
sun dried tomato paste
grated hard boiled egg
fresh marinated mushrooms (italian dressing)
red caviar
sliced black olives
garlic crumbs

Garnish with lemon leaves, fresh flowers, julienne purple cabbage and carrots, multi colored peppers.