For the Salad
1 bunch asparagus
3 tablespoons butter
4 oz. piece parmesan cheese
6 oz. frissée lettuce cleaned
For the Tomato Sauce
(Makes about 1 quart of sauce)
2 lbs. fresh peeled tomatoes, food milled
3 lbs. tomato san marzano, only tomatoes, drain off juice
2 teaspoons garlic, chopped fine
3 oz. extra virgin olive oil
2 tablespoons salt
1 teaspoon black pepper
Place a large pot on the stove and add 1 gallon water and 1 cup kosher salt. Bring to a boil. Meanwhile, remove the bottom 1/3 of the asparagus pieces and discard. Peel the asparagus pieces about 2 inches from the tip and reserve. When the water boils add the asparagus and cook for about 2 minutes until the asparagus is bright green and has a little crunch to it. Remove immediately and place in a large bowl of ice water until cooled. Pat the asparagus dry and reserve.
When ready to plate, heat a saute pan with the butter. When the butter starts to bubble, place the asparagus in and roll in the butter, then add a couple tablespoons of water to make a glaze, season with salt and pepper. Divide the asparagus between 4 plates and toss the frissée lettuce in the sauté pan to season. Place a little on each plate and shave some parmesan on top of the salad. Finish the plate with a spoon of the tomato sauce.
Procedure for Tomato Sauce:
Pass tomatoes through food mill, mix all ingredients together. Cook over low heat until thickened, about 40 minutes. Remove from heat and add a bunch of torn basil to steep for 30 minutes and then pass through a china cap and cool.