Chef Johnny Schulze from Zydeco Bistro was at the market Tuesday May 31stand he brought his years of cooking Cajun food in New Orleans along with some Ohio flair to his demo. Chef Johnny prepared a wonderful asparagus salad on a bed of field greens. You can find Johnny in Wadsworth or Cleveland serving from his truck or at the Chow Down in C-town in Tremont once a month. He is worth looking for!!

Tremont Eats

*Roasted Local Asparagus & Wild Strawberry Salad
Creole Mustard Balsamic Vinaigrette, Candied Pecans & Fresh Goat Cheese

Roasted Asparagus Salad

1 bag of field greens from Por Bar Farms

1 bunch of Asparagus

1 basket of wild strawberries from Por Bar Farms

½ C candied pecans

1 container of Chev Cheese from Lucky Penny Farms

Balsamic Vinegar (4 leaf is wonderful) from the Olive Tap

Olive Oil

1 praline cookie crumbled

Fire Brick Pepper from the Spice Hound

Salt from the Spice Hound

Chef Johnny prepped the salad by cleaning and slicing the strawberries and radishes.  He then heated up the pan added a little olive oil and the cleaned and trimmed asparagus seasoning them with the salt and pepper from the Spice Hound.  While that was cooking he crumbled the praline cookie, assembled the field greens on the plate and mixed the Cajun vinaigrette (Cajun mustard, balsamic and olive oil).

Once roasted to perfection he cut the asparagus into pieces and placed on the plate with the greens, radishes and strawberries.  He placed a couple of spoons of chev cheese on top, drizzled the vinaigrette and added the candied walnuts and sprinkled the praline cookie crumbles over top – so yummy!!