Anonymous Fri Oct 07 12:02:20 2005

Chicken Tenderloins

Peanut Sauce

ADDITIONAL INGREDIENTS

peanut oil, as needed

asparagus stems, sliced, blanched, as

needed

3/4 cup roasted peanuts

30 asparagus spears, blanched

18 tomato wedges

salt and pepper, to taste

TO SERVE

Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut oil. Season tomato wedges with salt and pepper. Slice tenderloins in half on bias. Arrange 3 tomato wedges on heated plate. Place 5 asparagus spears next to wedges; lay sliced tenderloin over. Spoon asparagus stems and roasted peanuts over tenderloin; ladle peanut sauce onto plate. Can be garnished with peanut-shaped spiced wafer.

NOTES

Season: Summer

Food cost: Low to moderate