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Meat
Medium
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
2 bunches asparagus (see note).
1 cup frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices beef fry, baked and pulled apart
3 tablespoons Gefen Extra-Virgin Olive Oil
1 tablespoon Gefen Lemon Juice
kosher salt
ground Gefen Black Pepper
Prepare the dressing. In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Add a little more lemon juice if you like your dressing lemony. Set aside.
If using fresh asparagus, bring a pot bring a pot of salted water to a boil. Add asparagus and blanch for four minutes. Meanwhile, prepare an ice bath (a bowl with ice and cold water). Drain asparagus and add to ice bath for two minutes. If using frozen asparagus, thaw them.
In a small saucepan over medium heat, heat oil. Add shallots and cook, stirring occasionally, until shallots are golden brown and crisp, 10 to 12 minutes. Transfer shallots to a paper towel-lined plate.
Toss dressing with asparagus and peas to coat, and season with salt and pepper to taste. Transfer to a serving platter and top with fried shallots and beef fry.
Photography by Dan Engongoro
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