Friday, June 03, 2011

Warm Asparagus Salad - June 2, 2011

I prepared our CSA asparagus last night, before all of the tasty sugars could turn to starch. The recipe I found on 101 Cookbooks. Heidi's talent to turn a handful of ingredients into something incredibly delicious never ceases to amaze me. The asparagus salad was no exception. I made a few minor changes, including omitting the broccolini and simply replacing it with more asparagus. The dressing needed to be tweaked as well. Since I didn't have any shallots, green garlic substituted nicely. This recipe also used some of our French Breakfast radishes, leaving me just enough for breakfast this weekend.

Nick and I served our salad with poached eggs and toast, always a winning pair at our house. The combination of lemon juice, toasted pine nuts and green garlic in the dressing really added bright flavor to the asparagus and radishes. I loved every bite.
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1 comment:

Jaime said...

OMG, that sounds soooooo delicious. I am jealous that you are still in spring! Spring vegetables are my favorite.


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