Asparagus is harvested in spring. Its in season at the moment, so let’s take advantage of it! Asparagus Salad with Balsamic Dressing is a great recipe for a side vegetable. The asparagus is cooked al dente and served with a delicate balsamic vinegar dressing with a sprinkling of shredded almonds. Simply delicious!
Asparagus dates back to ancient times and is known for its distinctive and delicate flavour as well as its diuretic properties. Only the young asparagus shoots are eaten, once the buds begin to open the shoots become woody and unpalatable.
When in season, it has many beneficial properties: low in calories due to its high water content, about 93%, and it’s also low in sodium. It’s a great source of vitamins, minerals and dietary fibre and contains chromium, a trace mineral that assists in regulating the insulin’s ability to transport glucose from the bloodstream to the cells.
BUYING AND STORING
Always ensure that when you purchase fresh asparagus that the buds are closed. It can be stored outside of the refrigerator for a day otherwise it can be stored for about 4-5 days in the refrigerator wrapped in a damp tea towel or stand the bunch vertically in a bowl with about 3-4cm (1.5-2 inches) of water, if possible cover the buds to avoid them drying out. Stored this way, the stems are kept moist and it avoids the asparagus drying out and maintaining its crispness.
COOKING METHODS
Asparagus can be utilized in an infinite number of ways: It can be eaten raw, grated in salads or in the form of ‘carpaccio’ seasoned with a drizzle of extra virgin olive oil. The blanched tips are fantastic as a condiment for pasta and risotto dishes. It’s an excellent and healthy ingredient for pancakes, omelettes, and in quiches, as an ingredient in soups, casseroles, dips, and as a vegetable side dish, and au gratin.
They are also delicious steamed ‘al dente’ and dressed with a little extra virgin olive oil and lemon, salt & pepper and served with boiled eggs on the side. A common dish growing up that my mother prepared during the asparagus season. A great lunch dish if you’re watching your weight.
They can also be combined with celery, carrots and other vegetables, and blended into a tasty and healthy smoothie.
And if you are into pickling, asparagus can also be pickled and stored for the months ahead.
To prepare the asparagus spears, cut the woody ends and discard and wash the spears delicately under running water. If you decide to boil or steam them and eat them whole, after being washed, tie them back into a bunch with kitchen string and stand them vertically in the saucepan.
How do I know what length to discard?
eliminate the final 4 cm of the stems, or rather that part which spontaneously breaks after having exerted a slight pressure on the extremity. Then proceed as per your chosen recipe.
So let’s go to the recipe and since its the season, don’t forget to check out the Asparagus Risotto recipe here!
Asparagus Salad with Balsamic Dressing is a great recipe for a side vegetable. The asparagus is cooked al dente and served with a delicate balsamic vinegar dressing with a sprinkling of shredded almonds. Simply delicious! Firstly heat up the vegetable broth. Eliminate the woody bottom part of the asparagus spears and wash them. Cut them into about 5 cm (2 inch) lengths leaving the spear heads whole. Place the olive oil in a pan with the whole garlic clove and cook until golden, then discard. Place the washed and drained asparagus pieces into the pan and cook on high heat for a couple of minutes, stirring. Add a ladleful of vegetable broth, salt and pepper to taste and mix well. Turn down the heat, cover the pan and allow to cook for a further 10 minutes, adding a ladleful of broth during the cooking process if the liquid dries out too much. We don’t want the asparagus to burn. After 10 minutes, uncover the pan, turn up the heat and continue stirring delicately allowing the cooking juices to dry. Serve the asparagus seasoned with an emulsion of balsamic vinegar, soy sauce and lemon juice and sprinkle the almond flakes over the top.Asparagus Salad with Balsamic Dressing
Ingredients
Instructions
