Bertolli

Charlotte Soups Recipe List

Harpers Restaurant

301 East Woodlawn Road, Charlotte, NC 28217
704-522-8376

Asparagus & Warm Goat Cheese Salad

Serves 4

Ingredients for Shrimp

1 large ear of Corn, unpeeled
1 large Portobello Mushroom Cap
1 small Vidalia Onion or Texas Sweet
20 Asparagus spears cooked in boiling salt
water for 1 minute (less time if pencil)
3 cloves Garlic (one sliced and 2 chopped)
1 cup White Balsamic Vinegar
(can substitute black)
8 tbsp Extra Virgin Olive Oil
4 oz Micro Greens available at Saturday
Farmers Market from Mebe Farms
4 portions 1.75 oz of Goat Cheese
(from Logs)
1/2 cup chopped Hazelnuts, lightly toasted
2 tbsp chopped Parsley
2 tbsp chopped Rosemary
Salt and Pepper to season

Method for Portobello

  • Drizzle potobello cap with 1 tablespoon of each vinegar and oil, sliced garlic and a pinch of each herb.
  • Let marinate for 1 hour, then season, grill, cool, slice thin and reserve.

    Method for Corn

  • Peel back husk on corn just enough to remove silk (do not remove).
  • Place husk back over corn and roast on a pan in a 350* oven.
  • Turn corn a 1/4 turn every 10 minutes, cooking for 40 minutes.
  • Remove from oven and cool.
  • Peel off husk and cut off the cob, reserve.

    Method for Onion

  • Slice onion in 1/4" rings, be sure to keep rings together.
  • Drizzle onion with 1 tablespoon each vinegar and oil.
  • Let marinate 1 hour, then season, grill in rings, cool, separate rings and reserve.

    Method for Balsamic Syrup

  • Reduce all but 1 tablespoon of vinegar slowly until reduced to 5 tablespoon.
  • This can burn easy.
  • Cool and reserve.
  • This can be done several says in advance.
  • Store in refrgerator.
  • Allow to soften at room temperature for 1 hour before serving.

    Method for Cheese

    Coat cheese on all sides with nuts and a pinch of herbs.

  • Leave out at room temperature for 1 hour before serving.

    Method for Asparagus and Warm Goat Cheese Salad

  • Toss asparagus with 2 tablespoon oil and in a pan place in 350* oven to roast.
  • This should take 5 minutes (don’t worry if asparagus gets color from roasting).
  • Meanwhile warm, corn, portobello, chopped garlic and onion in 4 tablespoon oil, just until very warm.
  • Add remaining herbs, season with salt and pepper and divide in the center of 4 plates.
  • Place goat cheese in oven for 30 seconds.
  • Place on top of corn (cheese will be very soft).
  • Toss greens with 1 tablespoon each vinegar and oil.
  • Divide on top of cheese.
  • Place asparagus over top like a tee pee. Drizzle with balsamic syrup, serve and enjoy.

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play