Asparagus Causa

Recipe developed by Javier Salerno, Culinary Student from Oakville Liason College

Ingredients
  

Asparagus Potatoes:

  • 4 cups diced Yukon gold yellow potato
  • 1/2 lb Ontario asparagus washed and trimmed
  • 2 tbsp canola oil
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • 1 tbsp cilantro divided
  • 1 tbsp parsley divided
  • 1 tsp salt
  • 1 tsp pepper

Chicken:

  • 1/2 Ontario Greenhouse Grown yellow pepper
  • 1/3 cup mayonnaise
  • 1 tbsp sriracha sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked shredded chicken

Pico de Gallo:

  • 1/2 cup diced tomato
  • 1/4 cup diced red onion
  • 1/4 tsp each salt and pepper
  • 1 tbsp lime juice
  • 1 tsp chopped cilantro
  • 1 tsp chopped parsley

Instructions
 

Asparagus Potatoes:

  • In a large pot, cover potatoes with water and bring to a boil. Turn to medium heat and cook for 10 minutes or until tender. Drain and set aside.
  • In a medium sized pot bring water to a boil. Stir in asparagus and cook for 5 minutes. Drain and place asparagus in a bowl of ice cold water.
  • Cut asparagus heads off of the spears and save for Pico de Gallo.
  • Place asparagus stems in the food processor with oil, lime juice, lemon juice, cilantro, parsley, salt and pepper.
  • Mash and blend the asparagus mixture together with potatoes. Allow to cool.

Chicken:

  • Place the yellow pepper in boiling water for 2 minutes; remove from water.
  • Place in the food processor with mayonnaise, sriracha, salt, and pepper. Mix with shredded chicken.

Pico de Gallo:

  • In a small bowl, stir together tomato, red onion, salt, pepper lime juice, parsley, cilantro and asparagus heads.
  • Place a ring mold on the plate, layer 1/2 cup asparagus mashed potato on the bottom, 1/2 cup chicken mix and another 1/2 cup of the mash.
  • Remove mold, garnish with pico de gallo. Repeat process to make 4 causas.

Notes

Serves: 4
Source: asparagus.on.ca
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