• 1 head romaine lettuce
• 1 bunch of fresh asparagus
• 6 strips of bacon
• 2 tomatoes
• 1 cup smoked Gouda cheese, shredded
• 1 cup vegetable oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon celery seeds
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 1 teaspoon grated onion

Tomato and Asparagus Salad

Click image to enlarge.

Redfish

• 1 egg
• 1 cup milk
• 1 tablespoons Creole seasoning
• 1 cup all-purpose flour
• 4 4-ounce skinless redfish fillets
• salt and freshly ground black pepper to taste
• 1 1/2 cups Pistachio Breading (recipe follows)
• 8 asparagus spears, trimmed
• 1/4 cup olive oil
• 2 extra-large Louisiana strawberries, stems and leaves intact, halved
• 1 cup Strawberry Beurre Blanc (recipe follows) 

Pistachio Breading

• 1/2 cup coarsely ground pistachios
• 1 cup Panko breadcrumbs
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

• 1 shallot, finely minced
• 1 teaspoon minced garlic
• 1/2 cup dry white wine
• juice of 1 lemon
• 2 tablespoons heavy cream
• 3 tablespoons cold Strawberry Butter (recipe follows)
• salt and freshly ground black pepper to taste

Strawberry Butter

• 1/2 stick unsalted butter, at room temperature
• 1/2 cup ripe, sliced Louisiana strawberries at room temperature
• 1 tablespoon sugar

Pistachio Crusted Redfish over Fire Roasted Asparagus

with Strawberry Beurre Blanc