INGREDIENTS:96 small stalks fresh asparagus (4 lbs.) 3/4 cup walnut or olive oil 12 small red onions (4 ½ lbs.) as needed, olive oil as needed, kosher salt as needed, cracked pepper ½ cup balsamic vinegar 3 Tbsp. sherry vinegarWild Rice: 3/4 cup plump dried cherries or blueberries 6 Tbsp. port wine as needed, hot water 1 lb. (2 ½ cups) wild rice 1 ½ cups cranberry juice 1 cup apple cider 3/4 cup pine nuts, toastedDIRECTIONS:Trim and peel asparagus stalks. Heat oil in large saute pan, add ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.