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Chicken Tenderloins
Peanut Sauce
ADDITIONAL INGREDIENTS
peanut oil, as needed
asparagus stems, sliced, blanched, as
needed
3/4 cup roasted peanuts
30 asparagus spears, blanched
18 tomato wedges
salt and pepper, to taste
TO SERVE
Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut oil. Season tomato wedges with salt and pepper. Slice tenderloins in half on bias. Arrange 3 tomato wedges on heated plate. Place 5 asparagus spears next to wedges; lay sliced tenderloin over. Spoon asparagus stems and roasted peanuts over tenderloin; ladle peanut sauce onto plate. Can be garnished with peanut-shaped spiced wafer.
NOTES
Season: Summer
Food cost: Low to moderate
Peanut Sauce
ADDITIONAL INGREDIENTS
peanut oil, as needed
asparagus stems, sliced, blanched, as
needed
3/4 cup roasted peanuts
30 asparagus spears, blanched
18 tomato wedges
salt and pepper, to taste
TO SERVE
Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut oil. Season tomato wedges with salt and pepper. Slice tenderloins in half on bias. Arrange 3 tomato wedges on heated plate. Place 5 asparagus spears next to wedges; lay sliced tenderloin over. Spoon asparagus stems and roasted peanuts over tenderloin; ladle peanut sauce onto plate. Can be garnished with peanut-shaped spiced wafer.
NOTES
Season: Summer
Food cost: Low to moderate
