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See below ingredients and instructions of the recipe
1 lb Fresh asparagus, trimmed 1 tb Capers
-- steamed 1 tb Fresh tarragon, chopped
Lettuce leaves 2 tb Fresh parsley, chopped
1/2 ts Whole red chili pepper 1 Green onion, minced
6 tb Olive oil Salt pepper
3 tb Cider vinegar
Ensure that the steamed asparagus is not overcooked. Arrange the lettuce
leaves on a shallow serving dish arrange the aspargus in mounds on the
dish. Grind the red chili pepper in a mortar pestle sprinkle over the
asparagus.
Mix together the oil vinegar. Add the capers, tarragon, parsley green
onion. Season well. Pour this dressing over the asparagus. Chill for at
least 30 minutes before serving.
Recipe by Mark Satterly
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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