El Salvadorian Tamales

IMG_0389Hello there! Long time, no see! Forgive me for not posting a Sunday’s Post last Sunday and for not posting a Farmers Market Friday this past Friday. As you probably anxiously waited last Sunday for a new recipe, you noticed that there was no new recipe to be shared. Why? Thanksgiving, homework, family, etc. Now I’m not sure if it’s because it is (finally) the holiday season or if it’s because I am a junior in high school. It may very well be a mix of the two but neither of us are so that I can explain the lack of time I’ve had lately. So now to the REAL reason we are both here; Food!

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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,