Joachim Splichal shows how to make the first course in the Emmy Governor’s Ball meal.
Windrose Farm’s Heirloom Tomatoes, Rosemary and Cherrywood Grilled Asparagus
with Fried Yukon Gold Potatoes
Serves 4
Ingredients:
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
