Las Campanas Chef

Las Campanas Chef Santa Fe, New Mexico

Andrew Nichols, Executive Chef at The Club at Las Campanas, originally attended school for business in South Carolina. He learned to cook as a child, where at home, “if you cooked, you didn’t have to do the dishes.” He has resided in Santa Fe for 12 years, but still doesn’t love New Mexican cuisine—although it is on his menus.

Recipes

Green Goddess Dressing

1 Shallot – minced

1 clove Garlic – minces

2 1/2 Tbsp White Wine Vinegar

1/2 Lemon – just juice

1/2 Lime – just juice

2 Anchovies – minced (I prefer white)

1/2 Avocado

3/4 cup Olive Oil

1/2 cup Cream

4 Tbsp chopped Parsley

3 Tbsp chopped Tarragon

2 Tbsp chopped Cilantro

4 Tbsp chopped Arugula

Salt and Pepper

Mince shallot, garlic and anchovies. Reserve. Peel and dice the large half of the avocado. Mash the first seven ingredients together with a fork, making sure all items are fully incorporated. Using the same fork or a wooden spoon incorporate the olive oil and cream, just like making a thin aioli. Season with the herbs. Add salt and pepper, about a teaspoon of each. Taste. If you determine that it requires more salt add it at this point. Reserve.

Roasted Asparagus, Percorino, Prosciutto and Green Goddess Dressing

1 pound of Asparagus

Butter

Pecorino Cheese – shaved with a vegetable peeler

Crispy Prosciutto

Black Pepper

2 Tbsp chopped Basil

Green Goddess Dressing

Extra Virgin Olive Oil

Bring a medium sized pot of water to a rapid boil. Season with salt, it should taste like sea water. Drop the cleaned asparagus into the boiling water. Cook until tender, about 2 minutes. Remove with a slotted spoon. Shock in ice cold water and reserve. Slice prosciutto as thin as possible. Place slices on a well buttered sheet pan and cook at 350 degrees until it is very crispy, about 7 minutes. Cool and reserve. Heat a large saute pan over high heat. Add about 3 tablespoons of the butter. Once the butter is foaming add the asparagus and cook for about 3 minutes, cooking over high heat and caramelizing the spears.

On a medium sized platter arrange the asparagus in a nice mound or scattered about depending on your taste. Drizzle heavily with the Green Goddess Dressing. Arrange the shaved cheese on top. Crumble the crispy prosciutto over the top as well. Garnish with basil, extra virgin olive oil and black pepper. Serve. Feeds about four people. You will have left over dressing to use as you wish great with salads, crab or fish.