29 May 2010

5/29 Chef in the Market Demo: Scott Ketterman, Simpatica

May 29, 2010 Chef in the Market Demostration by:

Scott Ketterman, Simpatica


Roasted Asparagus Crostini with Mint and Juniper Grove Cheese


16 oz Asparagus, peeled

3T Olive Oil

2 Garlic Cloves, slivered

2 Calabrian Chiles (Substitute ½ tsp Chile Flake)

2T Parsley, chopped

1 T Mint, chopped

½ Lemon, juice of

2 t Salt (to taste)

½ t Black Pepper


1 Baguette

3T Olive Oil

2 T Salt


For the Crostini

  • Slice the bread into rounds about 1/8th of an inch thick. A sharp serrated knife will work best for this.
  • Toss the rounds in a mixing bowl with the salt and olive oil to coat evenly. Place the Crostini in a single layer on a baking sheet and bake at 350° until they are golden brown.
  • Should take about 5-7 minutes. Cool on the baking sheet. Crostini will keep for several days in an airtight container.

For the Asparagus:

  • Break off the tough ends of the asparagus and, using a vegetable peeler, peel them starting just below the tip to the root end.
  • Soak the asparagus in cold water for a few minutes to dislodge any sand or soil.
  • Remove the asparagus and shake off any excess water.
  • Toss them in a mixing bowl with the slivered garlic, olive oil, chiles, and salt.
  • Place the asparagus on a baking sheet and bake at 350° until they are completely tender. This may take twenty minutes.
  • When the asparagus are cooked, transfer them to a food processor and pulse them until they are the consistency of a chunky puree.
  • Fold in the lemon juice, parsley, mint and black pepper.
  • Refrigerate the mixture in a covered container until you’re ready to serve it.

To serve:

Spread generous amounts of asparagus onto the crostinis and garnish each one with a shave of Juniper Grove Cheese. (A vegetable peeler works great for shaving the cheese)