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Back home, my family is apart of a CSA that provides us with a weekly delivery of vegetables from the area. Having a CSA inspired me to cook with seasonal vegetables that I might not have bought at the store or market, one of those being asparagus. I have always admired the lean green stalks but never thought that I would be cooking with them on a weekly basis. Continue reading
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Originally posted on International Palate:
It finally feels like spring has arrived in DC. The weather is warmer, flowers are blooming, birds are chirping and markets are bustling. At this time of year, you start finding abundance of asparagus. Asparagus…
It finally feels like spring has arrived in DC. The weather is warmer, flowers are blooming, birds are chirping and markets are bustling. At this time of year, you start finding abundance of asparagus. Asparagus is one of those veggies that just scream spring when you see them. For me, I also associate asparagus with the simple french salads, such as tomato salad, carrot salad, string bean salad, etc. It’s the simplicity yet tastiness of this dish that allows it to be categorized among them.
Now, this maybe getting personal, but it’s known to make your pee stink. I, personally, have never noticed it. But there are so many other benefits of eating asparagus that make up for the stench. By eating asparagus, your are sure to get plenty of fiber and vitamins A, C, E and K.
Back to the importance, and less personal, stuff about this dish. People say looks can be deceiving but the looks of the picture will tell you the truth about the dish. This is a mouthwatering creation that is sure to impress anyone and everyone. Every ingredient gives another taste to the plate that complements the asparagus in a way that allows it to scream spring. But let’s face it, we all love a pretty looking meal. When all of the ingredients are fresh, the look their finest. So grab your snazzy friends to share this snazzy dish.
Spring Asparagus Salad
- 1 bunch (about 1 lb.) Asparagus, trimmed
- 5 tablespoons olive oil
- 3 tablespoons capers, drained and rinsed
- 1/2 red onion, chopped
- 1/4 cup sun dried tomatoes, chopped
- 1 tablespoon freshly squeezed lemon juice, plus zest if desired
- pinch of pepper
Bring a pot of water to a boil. Place the asparagus in a steamer, on top of the boiling water, for about 5 minutes. You want them to stay crunchy.
In a small bowl, combine the olive oil, capers, onion, tomatoes and lemon juice. Add pepper, if you desire.
Place your asparagus on a plate. Add the caper mixture on top.