Ingredients
- 1 1/2 pounds thick asparagus
- 1/2 cup foccacia (most any bread will work)
- lovage leaves
- 4oz of brie
- lemon
- olive oil
- black pepper
Preparation
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- Break off woody ends of asaparagus and shave 1/8 inch thick with a mandoline.
- Toast the foccacia with olive oil and toast till golden.
- Mix the olive oil, lemon and lovage leaves with salt and pepper and toss in shaved asparagus.
- Add the toasted bread to the bowl and plate on top of the salad.
- Rip pieces of brie and lay on top.
Recipe courtesy of Jonny Hunter, culinary director for Underground Food Collective and one of two semifinalists for the 2015 James Beard Award for Best Chef-Midwest.
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