The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Warm Asparagus Salad



WARM ASPARAGUS SALAD
Cheesecake Factory Copycat Recipe

Makes 2 servings

2 tablespoons butter, unsalted
12 medium asparagus spears, ends trimmed, blanched
pinch kosher salt
pinch ground black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
2 teaspoons toasted pine nuts
2 teaspoons oven roasted Roma tomatoes, diced
2 teaspoons extra virgin olive oil
pinch kosher salt
pinch ground black pepper
1/4 teaspoon fresh parsley, chopped
2 teaspoons freshly squeezed lemon juice
2 teaspoons canola oil
2 eggs
pinch kosher salt
pinch ground black pepper
1/4 ounces Parmesan shards, 1 inch pieces
1/2 teaspoon fresh parsley, chopped

Place the butter into a large saute pan and allow to melt and brown. Cut the asparagus into small pieces and add them into the pan. Cook the asparagus until thoroughly heated through. Season the asparagus with salt and pepper and squeeze the lemon juice into the pan. Gently toss the ingredients together once or twice. Place equal amounts of asparagus onto the serving plates, leaving a 1 inch open border around and within the rim of the plate. Set aside and keep warm.

Add the butter into a small saute pan and cook until it has melted and begins to brown. Add the pine nuts, tomatoes, olive oil, salt, pepper and parsley into the pan. Squeeze the additional lemon juice into the pan. Gently toss the ingredients together once or twice. Drizzle the pine nut/tomato mix over the asparagus and onto the open areas of the plate.

Heat the canola oil in a small saute pan. Place the eggs into the pan. Season the eggs with salt and pepper and cook until done (“sunny-side up”)Place one egg on top (centered) of the asparagus on each plate. Sprinkle the parmesan shards evenly over the asparagus and eggs. Sprinkle the chopped parsley evenly over each dish.

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