Asparagus Salad

By Executive Chef at LON's at The Hermosa Inn
Jeremy Pacheco

Asparagus is traditionally a summer vegetable, but because Arizona has such a warm climate, summer vegetables come in to season a bit earlier. Bob McClendon’s organic asparagus is ready to pick in mid-February and runs through April. Once it is ready he is able cut the asparagus and it grows back daily.

This recipe leverages the freshness with simple preparation – it is trimmed, roasted with olive oil, salt and pepper and served with Arizona citrus.



24 pieces of medium asparagus

2 TB Extra Virgin Olive Oil

8 slices of prosciutto

¼ cup blood orange vinaigrette

4 oz. goat cheese curds

1 cup of mizuna

12 blood orange wheels salt and pepper



Trim Asparagus, place on small sheet tray in bunches of 6. Season with salt and pepper and drizzle with olive oil. Top each bunch of asparagus with 1 oz. of goat curds. Place asparagus under broiler of oven. Place asparagus and curds on plate, top with prosciutto. Toss mizuna in vinaigrette, place mizuna around plate, place orange wheels around plate, drizzle plate with more vinaigrette