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Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
Featured Local Art Gallery
Winterowd Fine Art

Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road. Owner Karla Winterowd says, "We love beauty! You will find great abstract paintings and sculpture alongside dazzling landscapes. Come play with us in our casual atmosphere filled with sophisticated art."

Welcome to Loretto's Santa Fe Blog

Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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April 4th, 2012 | 6:05pm

Restaurant Recipe: Shaved Raw Asparagus Salad with Scallion Vinaigrette

Destination Hotels & Resorts has challenged their chefs across the country to take part in the Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu.  Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your home or at Luminaria. This month's featured ingredient is asparagus!!

Shaved Raw Asparagus Salad with Scallion Vinaigrette Recipe 
Serves 4 people as an appetizer

Vinaigrette
3 c  sauvignon blanc
1 tbs sugar
½ c scallions, sliced thinly
¾ c Spanish olive oil

In a sauce pot add sugar and wine, bring to boil. Reduce by ¾, refrigerate. 

Salad
1 bunch asparagus, shaved
1 c edamame beans, shucked
½ c scallions, julienned

With  vegetable peeler shave asparagus in to thin strips. Blanch the beans in boiling water for a minute then cool in ice water, drain and set aside.

When ready to serve, slowly add olive oil and scallions to reduction. Season with salt to taste.

In a large bowl toss asparagus and beans with vinaigrette.

On a salad plate or bowl, place a nice mound of the salad in the center, garnish with julienned scallion and more olive oil.

Posted by Brett Sparman, Executive Chef




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