Greek Salad with Crispy Asparagus

1 head romaine, washed & rough chopped, dried
5 ea cucumber – sliced
5 ea grape tomatoes
2 ea pepperoncini
5 ea greek olives
3 oz feta cheese, crumbled
1 oz shredded carrots
6 ea asparagus spears (see recipe)
1/8 oz red onion, julienne
3 oz asiago – Italian dressing (see recipe)
½ ea egg, hard boiled
1/8 oz alfalfa sprouts

Asparagus Spears
6 ea asparagus spears, peeled
1 oz flour
To taste – salt and pepper
1 oz egg wash
¾ oz panko

• Season asparagus spears, hold them by the flower part
• With one hand, dip the seasoned asparagus in flour, then in egg wash, then in panko
• Reserve in freezer till service

For the dressing
2 c Italian dressing
2 c asiago dressing

• Mix together well, reserve for service

To assemble salad
• Add all ingredients in bowl except feta, sprouts, carrots, crispy asparagus
• Mix well and place on plate to see all the ingredients, placing sprouts on top
• Fry asparagus and place around coming to a point in the middle
• Crumble feta around and carrots - serve