63rd Primetime Emmy Awards Governors Ball Recipes

Windrose Farm’s Heirloom Tomatoes, Rosemary and Cherrywood Grilled Asparagus
with Fried Yukon Gold Potatoes

Serves 4

4 pieces of large Asparagus, peeled and cut to 4 inch lengths
1 sprig of Fresh Rosemary, roughly chopped
1 ounce Olive Oil
1 Brandywine Tomato, sliced ¼ inch thick
1 Pineapple Marvel Tomato, sliced ¼ inch thick
1 Basket Baby Tomatoes, cut in half
1 ounce Extra Virgin Olive Oil
16 Fingerling Potatoes
4 ounces Crème Fraîche
2 tablespoons Dijon Mustard
2 tablespoons Grilled Red Onions
1 large Yukon Gold Potato
Pinch Sea Salt
Pinch Black Pepper, ground

For the Asparagus:
•    Mix Asparagus with Olive Oil and Rosemary
•    Grill Asparagus over a hot grill with cherrywood
•    Cut Asparagus in half lengthwise
•    Season with Sea Salt and ground Black Pepper

For the Tomatoes:

  • Season Brandywine Tomatoes, Pineapple Marvel Tomatoes and Baby Tomatoes with Sea Salt, ground Black Pepper and Extra Virgin Olive Oil

For Potato Salad:

  • Place the Fingerling Potatoes in a pot of cold water and bring to a simmer
  • Cook Fingerling Potatoes until cooked through
  • Remove Fingerling Potatoes from water and peel
  • Slice Fingerling Potatoes in half lengthwise
  • Mix sliced Fingerling Potatoes with Crème Fraîche, Dijon Mustard and

Grilled Red Onions

  • Season with Sea Salt and ground Black Pepper

For Fried Gold Potatoes:

  • Peel Yukon Gold Potato and cut into julienne strips
  • Fry in hot oil at 375°F until golden brown and crisp
  • Season with Sea Salt

To Serve:

  • Place Potato Salad onto 4 plates
  • Top with Tomatoes and Asparagus and Fried Gold Potatoes
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