Homegrown tomatoes are one of the most coveted summer foods. All the hot-house tomatoes on the grocery store shelves cannot replace one of these juicy, vine-ripened summer gems. Chef Martha Wiggins of Sylvain in New Orleans has the perferct preparation for the last of the summer tomatoes. Known for her Southern comfort food, Chef Wiggins is on a constant quest for fresh vegetables to weave into her cuisine. The recipe for Tomato and Asparagus Salad calls for Creole Tomatoes, a late season, heat tolerant variety developed by LSU, but the tomatoes from your garden or farmers market will work just as well.
Sylvain’s Creole Tomato and Asparagus Salad with Poached Egg and Lemon Shallot Vinaigrette
from executive chef Martha Wiggins of Sylvain in New Orleans, Louisiana
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