Ask Chef Tony - Easy Salad and Entree to Impress a Special Date, Valentines, Episode - 7 Recipe Video
Ingredients
| For avocado salad | ||
| Avocado | 2 , sliced | |
| Salmon | 100 Gram, smoked | |
| Caper | 1 Teaspoon | |
| Caviar | 1 Teaspoon | |
| Black pepper | To Taste | |
| Arugula | 10 Gram | |
| Lemon | 1⁄4 , wedged | |
| Olive oil | 1 Teaspoon | |
| Balsamic vinegar | 1 Teaspoon (infused with fig) | |
| For asparagus pasta | ||
| Asparagus | 1 Bunch (100 gm), divided (slice 1/2 into bite size leave rest) | |
| Salmon | 50 Gram, smoked | |
| Garlic | 1 Clove (5 gm), crushed | |
| Parsley | 1 Tablespoon, sliced | |
| Sea salt | 1 Tablespoon | |
| Pasta | 200 Gram | |
| Olive oil | 2 Tablespoon, divided | |
| Red chili flake | 1 Teaspoon (Optional) | |
| Champagne | 1⁄4 Cup (4 tbs) | |
| Pepper | To Taste | |
Nutrition Facts
Serving size
Calories 995 Calories from Fat 466
% Daily Value*
Total Fat 54 g83.2%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 53.7 mg17.9%
Sodium 2449.3 mg102.1%
Total Carbohydrates 97 g32.2%
Dietary Fiber 20.4 g81.6%
Sugars 6.5 g
Protein 35 g69%
Vitamin A 33% Vitamin C 71.7%
Calcium 9.3% Iron 32%
*Based on a 2000 Calorie diet
Directions
MAKING
1. In a plate arrange the avocados and top with salmon slices.
2. Add in the capers and caviar.
3. Season with pepper and top with arugula. Put in lemon wedges and drizzle olive oil on the top of the salad.
SERVING
4. Drizzle the balsamic vinegar glaze over the salad and serve.
For Asparagus pasta
MAKING
1. In a large pot pour in the water and sea salt. Let water boil.
2. Add in the pasta to the water and cook Al Dante.
3. Simultaneously heat half of olive oil in a pan.
4. Add in garlic to the oil. Followed by asparagus, salmon strips, and continue cooking.
5. Sprinkle champagne over the asparagus and cook.
6. Drain the pasta and add to the asparagus. Toss well.
7. Add in remaining olive oil, parsley, and pepper.
SERVING
8. Serve Asparagus Pasta with red wine.
