Chef Bill Fuller's Kaya Asparagus Cemitas & Mojito Recipes

If you're looking for a new and delicious recipe to try, check out this one from Chef Bill Fuller!

Kaya Asparagus Cemitas and Mojitos!

Serves 4

Kaya Asparagus Cemitas

• 1 # Asparagus, snapped, seasoned with salt and pepper and oil
• 4 ea. Big slices of fresh Oaxacan Cheese (may sub mozzarella)
• 4 ea. Eggs
• Oil
• Approx. 2 Tbs butter
• 4 ea. Soft Burger buns
• English Pea Hummus
• 2 ea. Avocados, sliced
• Pickled Fresno Peppers
• Cilantro sprigs
• Pea Shoots
• 4 ea. Medium leaves Romaine lettuce
• 8 ea. Tomato slices
• Ramp Aioli
• Salt and pepper

1. Get grill good and hot.
2. Season asparagus well with salt and pepper. Grill to tender.
3. Slice buns crossways. Butter lightly and grill cut face.
4. Fry eggs to over-medium.
5. Spread bottom with English Pea Hummus.
6. Top with avocado slices.
7. Top with asparagus and cheese. Place under broiler to soften cheese.
8. Top with Pickled Fresno Peppers, egg, tomato, romaine lettuce, pea shoots, and cilantro.
9. Spread top bun with Ramp Aioli and cap.
10. Wrap in paper. Cut in half. Make sure to cut across the asparagus spears.

Ramp Aioli

• 5 ea. Ramps
• Zest and juice of 1 Lemon
• 1 ea. Egg yolks
• 1-2 Tbs cold water
• 1 tsp. Salt
• 1 ½ C. Neutral oil (Canola or Soybean)

1. Blanch and shock ramps. Strain well and slice thinly.
2. Place ramps, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
3. While pureeing, slowly drizzle in blended oil.
4. When done, store well sealed.

Pickled Fresno peppers

• 6-8 ea. Fresno peppers, sliced
• ½ tsp. Ground black pepper
• ½ tsp. Ground cumin
• 1 tsp. Mexican oregano
• ½ tsp. Salt
• About ½ C. Cider vinegar

1. Place Fresno peppers in a medium-size container.
2. Add spices.
3. Bring cider vinegar to a boil. Pour over. Allow to marinate for ½ hour.

English Pea Hummus

• 2 C. Fresh English peas, blanched
• 1 C Cooked chickpeas
• Zest and juice of 2 lemons
• 1 Tbs. Tahini
• 1 Tbs. Roasted garlic
• ½ C. Extra virgin olive oil
• Salt and pepper

1. Puree peas and chickpeas in food processor.
2. Add lemon zest and juice, tahini, roasted garlic.
3. Drizzle in olive oil while pureeing.
4. Adjust seasoning with salt and pepper.

Mojito

Makes 2 drinks

• 2 Tbs. Turbinado sugar
• 6-8 Tbs. Mint leaves (2 ea. Nice ones reserved for garnishing)
• 2 ea. Lime, halved
• 4 oz. Don Q light rum
• Ice
• 3-4 oz. Club soda
• Lime wedges

1. Muddle together mint leaves and sugar.
2. Squeeze limes into mixture.
3. Add rum and ice. Shake well. Pour into rocks glass.
4. Top with club soda.
5. Garnish with wedges and mint leaves.