"Queer eye for the straight guy" where Ted showed us all how to grill asparagus spears and let the heat caramelize the spears to really bring out it's flavor, if it's asparagus related, the Spot is lovin' it. So, in celebration of this weekend's Stockton Asparagus Festival, which gives us the world famous "World Deep Fried Asparagus Eating Championships" (Featuring none other than Joey Chestnut)...it's time for the Sport Spot's Chef -in-Residence, Claudia Pruett, to give us her take on this most wonderful of veggies!....so for your cooking and eating pleasure...
Asparagus and Beef Saute with Lighthouse Balsamic Vinaigrette
2 pounds asparagus tips only
2 green onions
1 clove minced garlic
Olive Oil (per usual, the Spot is quite the fan of Bogetti Olive Oil, but thats just his preference!)
1 pound tri-tip steak
Salt & pepper
1/2 cup Litehouse vinaigrette
Begin by steaming 2 pounds of asparagus -tips only. Drain after 3 minutes. Place 2 finely chopped green onions, 1 clove minced garlic and a few tablespoons olive oil in a large skillet. Begin cooking over medium heat then add 1 pound tri-tip steak sliced into bite-sized pieces. Stir and toss so that meat cooks on both sides. Season with sea salt & pepper. After 3 minutes, add steamed asparagus tips and ½ cup Litehouse Balsamic Vinaigrette. Stir until thick and serve.
Well there you have it! a quick and tasty asparagus dish everyone can enjoy. Claudia will also be making an appearance at the Asparagus Festival, no...not to be one of the contestants in the asparagus eating contest...but to demonstrate this tasty recipe at 1pm on Sunday in the Celebrity Kitchen....so if you're in the area, be sure to stop by and say hi! (you can also follow her on twitter @cookingdinner)
'Till next time...the Spot is now off to stuff his face with some Deep Fried Asparagus action!