White & Green Asparagus~Medjoul Dates~Celery-Mint Salad and A Bianco-Balsamico Vinaigrette
2003 All Rights Reserved by Jeffrey M. Nimer


During the early part of the summer, we are fortunate as foodies to savor the wonderful taste of White Asparagus. It is truly amazing how Asparagus is harvested, and what it takes farmers to bring it to our tables. I am personally fond of Asparagus when prepared properly; it is truly an unforgettable experience. On the other hand, Asparagus does not typically pair well with wine; so be aware of this when pairing with wine, and ask everybody you know what he or she thinks.
The White Asparagus is more fibrous and needs to be peeled always; however, I peel both kinds because it remains to be tenderer on my palate. I believe that the combination of both kinds of Asparagus on one plate is great in contrast and in color. Be sure to purchase the very best Asparagus you can because there are no shortcuts!


Yields: 6

18 Each. Fresh Green Asparagus
18 Each. Fresh White Asparagus
3 Each. Yellow Tomatoes
1 Cup. Fresh Picked Celery Leaves
1 Cup. Fresh Mint Leaves
1 Cup Medjoul Dates Julienne
Salt & Pepper

White Balsamic Vinaigrette

Yields: 6

6 Each Roasted Shallots
3 Each Roasted Garlic Cloves
¼ Cup Grain Mustard
¼ Cup Dijon Mustard
2 Cups White Balsamic Vinegar
1 Cup Fresh Thyme- Basil- Tarragon Mixed & Chopped
1 Tablespoon of Sugar
Salt & Pepper
11/2 Cups of Olive Oil

Method of Preparation

Begin by gathering your entire mis en place, and start to peel your Asparagus. Bring a pot of salted water to a boil. Be sure to have an ice bath prepared and waiting on the side. Blanch the Asparagus until just tender, about 3 or 4 minutes. Quickly remove from the boiling water and place into the ice bath and shock. Chill in the ice bath for about 2-3 minutes, or until the cooking process has halted. Place the Asparagus on the side and place into the cooler. Next, pick the leaves of the mint and the celery leaves and mix them together; take this and place to the side. Slice the Yellow Tomatoes, and quarter them, placing them to the side to chill. Julienne your Medjoul Dates and put them to the side.
For the dressing: In a blender take the shallots and the garlic along with the mustards and the herbs and the vinegar and blend. When pureed, slowly add the olive oil in streams until you have finished. Check and adjust the seasoning including the sugar.
To set up the plate, Place the asparagus on the center of the plate and place the yellow tomatoes side by side of the Asparagus, dress the Asparagus and the celery leaves with some of the dressing. Top the asparagus with some of the Medjoul dates and finish with the celery and mint salad.