Spring Asparagus Salad


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.

Bon Appétit,




I wrapped my mind around the idea to post a recipe that would BANG in your mouth with flavor or POP the same way that Pop Rocks pop in your mouth. Now, this idea wouldn’t leave my mind. I asked my friends and they said chicken nuggets (I still don’t know how they pop in your mouth) and Pop Rocks (But how could I feed people plain pop rocks and call it a recipe??)


While watching The One Hundred Foot Journey (a movie I recommend all foodies watch), I came to the consensus that I would give you this recipe. They talked about Innovation and how food is memories. I wanted to give you a recipe that was (as GE says) “innovation that excites” (like creamy french vanilla ice cream topped with nitrogen frozen raspberry). With little time on my hands, my mom magically unwrapped my tangled head with one idea:Food is Memories.


I decided to reflect on 2014 and my fondest memory from this year was when I ate this pannekoek in the town of Gouda. You may remember that I toured Holland this year by bike and to finish the trip, the cherry on top was this meal. Pannekoeken can be eaten as a savory dish or as a sweet dish. Just top it to your heart’s desire. In Holland, I ate mine as a dinner. Thus, my family and I topped ours with a chicken shawarma, a goat cheese salad, sweet and spicy chicken and smoked salmon. If you were to eat it as breakfast, add whipped cream, fresh fruit, powdered sugar, or anything that you would consider breakfasty.

IMG_5101If you want bacon and eggs on it, top it with bacon and eggs. If you want a greek salad on it, top it with a greek salad. If you want ice cream, top it with ice cream. Do you get the point now? Let the pannekoek BANG and POP  in your mouth. Say goodbye to 2014 in a way that you will remember.


Hello 2015! You’re ready to bring on all the new recipes? All the new memories? Well whatever you bring, create your new memories through food

IMG_5111 IMG_5113


  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 3/4 cup all purpose flour, sifted
  • pinch of salt
  • 1 1/4 milk
  • 2 eggs
  • 1/2 tablespoon ghee


In a medium size bowl, mix together the flour and salt.

In a small bowl, mix together the milk and eggs. Mix well using a whisk.

Add a 1/2 cup of the milk mixture to the flour mixture. Using a whisk, until combined. Continue with adding 1/2 cup of the milk mixture at a time.

Heat a large skillet over medium-high heat. Add 1/4 tablespoon of ghee to the pan and let it melt, swirling it around until pan is completely coated.

Add 1/2 cup of mixture at a time. Swirl the batter in the pan until it becomes coated. Once the batter isn’t runny, 1-2 minutes. Flip using a flat spatula. Cook until it becomes golden and for another 1-2 minutes. Repeat and add add the other 1/4 tablespoon of ghee to the pan once the batter is half used.

Using the toppings of your choice, top and serve when still warm.

Bon Appétit and Happy New Year