Chef Rollins' Asparagus Salad, Perfect for Warm Weather!

This is the perfect, light salad for any hot, summer day. Fresh asparagus combined with goat cheese, balsamic vinegar, and Dijon mustard will have you craving this salad.

Asparagus Salad with Goat Cheese and Balsamic Vinaigrette

Serves 6

Prep Time 25 minutes

Cook Time 5 minutes

INGREDIENTS:

  ¼ cup aged balsamic vinegar

1 tablespoon minced shallot

2 tablespoons Dijon mustard

¾ tablespoons salt

 ½ teaspoon fresh ground black pepper

¼ cup salad oil

2 pounds asparagus, trimmed and blanch until just tender, cooled completely

 1/3 cup crumbled goat cheese

1 tablespoon chopped fresh parsley leaves

Salt and freshly ground black pepper

Directions:

In a large bowl, whisk together the balsamic vinegar, shallot, mustard, salt and pepper. 

While continuing to whisk, add the salad oil in a very thin stream, whisking constantly.

Place blanch asparagus on platter and drizzle dressing over the top. Finish with crumbled 

goat cheese and garnish with chopped parsley. Taste and adjust seasoning if necessary.

Serve immediately.

Chef’s Tip: add chopped crispy bacon

Enjoy!

Chef Greg Rollins

ShareThis

Chef Rollins' Hearty Tomato Bisque, Perfect For Chilly Winter Nights!

This is the perfect heart-warming soup for those chilly winter days. Tangy roasted tomatoes paired with smoky bacon and cheesey croutons will have your tastebuds screaming for more. 

Tomato bisque is one of Chef Rollins' favorite soups to make in the winter time. He often serves it for lunch or dinner at Graylyn, so stop by and be sure to try it! 

Hearty Tomato Bisque Soup with Cheese Croutons

Serves 6

Prep Time 45mins

Cook Time 60 mins

Ingredients:

• 4 tablespoons unsalted butter

• 1 onion, chopped

• 1 carrot, chopped

• 1 stalk celery, chopped

• 4 cloves garlic, minced

• 5 tablespoons all-purpose flour

• 4 slices of bacon

• 5 cups chicken broth

• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

• 3 parsley sprigs

• 3 fresh thyme sprigs

• 1 bay leaf

• 1 cup heavy cream

• 1 3/4 teaspoon kosher salt

• Freshly ground black pepper

• 6 baguette slices

• 1⁄4 cup shredded parmesan cheese

Directions:

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp 
and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper 
towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and 
cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while 
whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and 
add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture 
to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the 
puree to the pot and reheat over medium heat.

Butter baguette lightly, sprinkle with parmesan cheese and toast until golden brown.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup 
bowls, garnish with cheese croutons, and serve immediately.

Enjoy!

Chef Greg Rollins

ShareThis