Archive for the ‘Asparagus’ Category

Marinated Asparagus Salad

Thursday, July 2nd, 2015

This cold salad is refreshing and pretty enough for a dinner party. The mustard in the vinaigrette compliments asparagus nicely.

Snap off the woody bottoms of asparagus spears and steam lightly till tender/crisp. Line spears up on a plate all facing the same way and tip so that any remaining moisture drains off.

Make a vinaigrette of olive oil and a splash of unflavored rice vinegar (available in Asian grocery stores). Beat in a large dollop of dijon mustard to make a creamy dressing, and adjust for salt.

Pour dressing over asparagus and marinate for an hour in the refrigerator, stirring occasionally. When ready to serve, garnish with cherry or grape tomatoes cut in half.

Japanese Style Asperagus

Tuesday, March 20th, 2012

Another easy way to prepare asparagus is to lightly steam, slice on a diagonal, then dress with a sprinkle of soy sauce and a topping of toasted sesame seeds. A tiny bit of sesame oil is nice too.

Yesterday a woman beside me in line at SuperFresh told me that she uses balsamic vinegar & sesame instead of soy — she felt the balsamic had a more gentle taste. I tried it but can’t decide which I like best. The balsamic vinegar gives a more fruity, light taste and is a quite different alternative.

Simple Asparagus Omelet

Saturday, March 3rd, 2012

There’s nothing better than spring asparagus fresh from the garden. A simple omelet highlights this seasonal treat and makes a perfect Sunday breakfast or light supper.

Snap off the bottoms and slice asparagus spears diagonally with a very sharp knife. Saute slices quickly in olive oil or butter until they turn a bright green. Mix eggs with a little milk and pour over the asparagus in the pan. Cook undisturbed for a few minutes, then finish off under the broiler.

If you would like, grate some parmesan reggiano or crumbled feta cheese over the top before the broiler phase. Sprinkle with salt and pepper and enjoy the flavors of spring.