Springtime means fresh asparagus in California’s Central Valley. For the sixth year in a row, Rima and I will be guest chefs at the Stockton Asparagus Festival. I will be demonstrating a quick diner idea using Litehouse Balsamic Vinaigrette. The basic recipe is easy to adapt for a variety of meats and vegetables. Begin by steaming 2 pounds of asparagus -tips only. Drain after 3 minutes. Place 2 finely chopped green onions, 1 clove minced garlic and a few tablespoons olive oil in a large skillet. Begin cooking over medium heat then add 1 pound tri-tip steak sliced into bite-sized pieces. Stir and toss so that meat cooks on both sides. Season with sea salt & pepper. After 3 minutes, add steamed asparagus tips and ½ cup Litehouse Balsamic Vinaigrette.  Stir until thick and serve.

Cook, Eat, Laugh…Claudia