Sweet Plantain Charlotte with Asparagus Tips 3 plantains 1/2 cup vegetable oil, divided 1 onion, diced finely 2 cloves garlic, crushed 16 pieces asparagus 4 tablespoons parsley 4 tablespoons coconut flakes 1 tablespoon honey 2 tablespoons vinegar Slice plantains and cut into 24 one-half inch chunks. Remove asparagus tips; set aside. Slice asparagus spears; set aside. Preheat oven to 350 degrees. In large frying pan over high heat, place 1/4 cup vegetable oil. Add plantains and fry, stirring about 3 minutes until browned. Remove from heat and set aside. Place remaining 1/4 cup vegetable oil in pan. Add onion, garlic, and asparagus spears; saute for 4 minutes. Stir in cooked plantain, parsley, coconut flakes, honey, and vinegar. Transfer to baking pan and place in oven; cook for 5 minutes. Set aside. Reduce oven to 300 degrees. Fill 4 four-ounce souffle cups with plantain mixture; cover with foil. Place in 300-degree water bath in oven. Cook 25 minutes. Remove from molds; place on dinner plates to accompany chicken breast. Ladle Pineapple Curry Salsa over top, if desired. Garnish with asparagus and pineapple leaves. Yield: 4 servings Source: Barton G Catering, Miami