Other than the company, this was the best part of our Derby watching evening……
I’m getting ahead of myself a little, we began with wine and cheese. Brie covered with Fig Almond Spread, by the Gracious Gourmet…..
now the entree, pork tenderloin with pineapple slaw and asparagus a la Giada…..
I have the recipes for the pork and pineapple slaw in my May Doodle Newsletter ….
The asparagus is just for you……
Grilled Asparagus and Melon Salad ala Giada (almost, as usual)
Bake 2 oz thin prosciutto 10-12 minutes – until crispy, drain, cool , chop
Toast 2 T pinenuts until golden, cool
Toss 1lb asparagus in 2t olive oil, salyt and pepper. Cook on grill pan, over med heat, rolling to avoid burning for approx. 5 minutes – check tenderness.
Combine 1/4 small melon chopped and 4oz fresh mozzarella cubed with 2T lemon juice and 1T olive oil.
Arrange asparagus on platter, top with melon and cheese combo – I then drizzle with a small amount of fig balsamic vinegar, and finish with prosciutto and pine nuts.
I was in a hurry and bought tiny fresh mozzarella balls, and pre-cut melon which allowed me to skip a step. Giada doesn’t use the vinegar, I happen to love the balsamic vinegars I purchase at Oil and Vinegar – I use them on everything that doesn’t move.
and last, but not least……
I can’t leave you without dessert, we had fresh raspberries with cream – heavenly. The “bowls” are butter dishes with the lids turned upside down.
Thank you for joining me in a yummy Foodie Friday celebration, I’m headed over to Designs By Gollum to see what’s been cooking in your kitchen….
It was fun visiting with you this week, I hope to see you again next week. I’m hoping for a fun “You and Me, Babe” outing with Hubby this weekend – I’ll take my camera along…..
Blondie's Journal says
What a delicious menu. I love your butter dish idea!
xoxo
Janie