Chef Abe Lopez from Sangria in Allentown joined 69 News at Sunrise to show us some delicious recipes.

Asparagus salad

2 table spoons fresh tarragon
1 cp cherry tomatoes
1 bnch green asparagus
1 bnch white asparagus
2 shallots diced
1 table spoon Dijon mustard
1 cp sherry vinegar
1 cp e.v.o.o
3/4 cp canola oil
s/p

Blanch asparagus in heavily salted water at a rapid boil for about 2min remove from water and place in salted ice bath. when cooled cut on a bias add tomatoes, tarragon and 2oz of vinaigrette

Sherry shallot vinaigrette

In a mixing bowl add shallots, mustard, salt and pepper, sherry vinegar slowly whisk in alternating olive oil and canola

Portobella Mushroom burger

4 slice of asiago cheese
4 large portobella mushrooms
1cp olive oil
1/3cp balsamic vinegar
2 rolls
1cp baby greens
1/2cp mayo
1/2cp pesto
1 1/2 tablespoon chopped rosemary

Marinate mushrooms in olive oil, vinegar and rosemary for 24 hours or at least an hour. combine mayo and pesto in a bowl to make pesto mayo. On a hot grill, cook mushrooms for about 5 to 6 min on each side. Toast buns slather one side with pesto mayo and place some baby greens on one side melt cheese on mushrooms.