Print Ponchatoula Strawberry & Arugula Salad with Asparagus Pastel Omelet

by Guy Reinbolt, executive Chef at the Sheraton  New Orleans

Ponchatoula Strawberries: 3 oz.

Baby Arugula leaves ea.12

Green peppercorns, canned ea.10

Greek Yogurt  oz.3

Honey: 1 tsp.

Fresh Lemon Juice: 2 tsp.

Egg Whites: 3

Egg Yolk: 1

Asparagus tips, cut bias: 1 oz.

Fresh Chives, snipped: 3

Shredded light Swiss Cheese: 1 oz.

Salt and black pepper to taste

Whole butter: 1 tsp.

Preparation Instructions

For the Dressing

Muddle green peppercorn and lemon juice, add in honey and yogurt

For the Salad

Lightly rinse and dry the strawberries and arugula

Snip ends off of strawberries, 1/4 cut

Toss strawberries and arugula with @ 1 oz. of dressing Adjust flavor with Salt & Pepper

For the Omelet

Add butter to a non-stick pan

Add asparagus, heat, add beaten egg yolk and whites

Complete by making the omelet by adding cheese, chives, S&P