His face has been plastered in Times Square and on covers of top fashion magazines. You might even call him a male supermodel. But even as Hollywood comes knocking, Wetaskiwin native Paul Greene hasn't forgotten his roots. In this edition of "Celebrity Chefs," Greene and his longtime friend cook up a west-coast plate in Citytv's Breakfast Television studios.

Asian Summer Salad

May be eaten as a side dish or as a main course served with jasmine rice.

Part A:
4 cups   fresh green beans (loosely packed)
2 cups   fresh white asparagus (snap peas may be substituted.)

Part B:
1/3 pkg tofu (extra firm)
1/2 cup soya sauce

Part C:
1 tsp     ginger (fresh grated)
1 clove  garlic (smashed)
1/4 cup coconut milk (canned)
1 tbsp   peanut butter
1 tbsp   rice wine vinegar
1 tsp     red chili paste (sambal olek)
2 tbsp   soya sauce
2 tbsp   miso dressing (JC brand)
1 tsp     roasted sesame oil
1 tsp     honey

Part D:
             cilantro leaves
             cashews
             lime
             salt & pepper

Procedure:
1. In a large stock pot, boil water and 1/4 cup of salt.
2. Fill sink (or large bowl) with cold water and ice.
3. Trim bottom 1/3 from asparagus and cut tips off green beans.
4. When water reaches a rolling boil, add asparagus & green beans.
5. Boil for 3-5 minutes. (Do not overcook)
6. Drain in a colander and immediately place into ice bath until cool. (Approximately. 2-3 minutes)
7. Drain, pat dry with paper towel & refrigerate. (May be done the day before)
8. Dice tofu into 1/2 inch cubes.
9. Place in a Ziplock bag and add soya sauce. (Marinate a minimum of 15 minutes or overnight.)
10. Combine "Part B" ingredients in bowl, mixing well. (May be done the day before.)
11. Grill tofu until golden brown for approximately 3 minutes per side. (Or pan fry)
12. In a large mixing bowl lightly toss "Parts A & C" together.
12. Add "Part B" and season to taste.
13. Garnish with "Part D": cashews, cilantro leaves and a squeeze of fresh lime