Monday, May 14, 2012

Asparagus Salad and Spring in your Step

Spring is a time that I associate with all the normal things we probably all do. Warming weather, pretty skies no longer gloomy with Winter, longer days and even allergies! But for me I also associate it with Asparagus! Why? Well that answer is pretty easy. It's because I really grew to appreciate it as a spring vegetable when I was living in Switzerland. There they serve up big plates of meaty white asparagus with a boat load of creamy hollandaise sauce on the side and big green salad with a creamy garlic cafe dressing and call it a meal.

I wanted to make a salad the other day for a dinner party and decided that would be easy and tasty but also something a touch special. I mean why do anything when you can do something a touch special and change the game totally without a  lot of effort!

So I had 2 bunches of asparagus which I cooked in the microwave and then cooled in the fridge. Cut up the stalks on the bias into 2 inch pieces. Took a jar of red and yellow roasted peppers out and julienned them up and added in some red onion and toasted almonds and pungent romano cheese grated well. A truffled oil touched vinagrette and a splash of siracha hot sauce as a garnish touch and I had a fine and fancy looking salad. So i give this one to you for your spring and summer table. It would make a great addition to any antipasta menu for a summer table outside or a small gathering indoors. Either way, give it a try, enjoy ya'll!!

Asparagus Salad with Peppers and Almonds

2 bunches Green asparagus stalks trimmed and cooked in the micro wave for about 3 mins. Cooled in the fridge and then sliced into 2 to 3 inch pieces.
1/2 red onion sliced thinly and separated into rings
1/2 jar about 4 to 5 pieces roasted red peppers in juice, sliced into matchstick julienne pieces
1/4 cup toasted almond slices
1/4 cup romano cheese grated ( hold a few tablespoons to sprinkle over the top)
Siracha for garnish

For dressing:

1/4 cup olive oil
5 tablespoons balsamic glaze ( reduced vinegar till it's a syrup)
1 1/2 tablespoons truffle oil
onion powder
garlic powder
2 tablespoons dijon mustard
1 tablespoon honey
1 anchovy filet
1 teaspoon black pepper
1 teaspoon dried savory
salt to taste

Combine all these ingredients in a jar and shake till emulsified.

Method Gently toss all salad ingredients together in a bowl with dressing till dressed to your taste.
Place on a platter and serve immediately or hold in the fridge for a hour to let the flavors marry.
Right before serving sprinkle with the remaining cheese garnish with few dabs of siracha hot sauce for color and spice!

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