 Asparagus |
Asparagus with Sweet Lemon Herb Dressing
The month of May is when the asparagus should in full harvest. Under ideal conditions asparagus can grow 10 inches in a 24-hour period. As a child, asparagus was one of many vegetables I did not like seeing on my plate. Growing older, one tends to respect the finer things in life, and asparagus is a delight to prepare whether it is in a soup, sandwich or salad. This recipe is great as a side dish for a Sunday brunch. May is also the time when many herbs are available fresh in the markets. The fresh herbs will send an aroma throughout the flat while you are preparing this dish.
Needed:
1 pound fresh asparagus
1 lemon (juice and zest)
1/2 cup olive oil (no substitute)
1 teaspoon honey
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped mint salt and pepper to taste
In a pot of boiling, salted water place small amounts of asparagus until crisp-tender - about 5 to 8 minutes. Then "shock" the asparagus spears in icewater to cool them quickly. Remove and pat dry. Mix all remaining ingredients in a bowl, whisking until there is an emulsified texture. Pour dressing over asparagus and serve.
Note:
Asparagus is high in Folic acid, potassium, B6, A, C and Thiamin.
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Read also previous issue' articles:
Pork Chops and Applesauce
Kyiv Seafood Cakes
Antipasto Salad
Ham Loaf with Marmalade - Mustard Glaze
Greek Salad
Buffalo
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