Thursday, May 19, 2011

Ribboned Asparagus Salad

I heard someone say today that days like these are what Pacific Northwest dreams are made of.

I smiled, I understand. Days like these, when everything is perfect, mainly the sun is shining with all its Spring time might without the clouds in that way, the air is calm and the mercury rises to new highs for the year, will burn off any ones blues.

These are the days when you come home tired, hungry and happy.

These are the days that make it all worth while, three (four, five?) months of rain and gray skies are a distant memory and the energy saved during those endlessly long months comes bursting at the seams today.

Everything starts to grow, grow fast and furious. Grass is neon green, flowers are crisp and buds are ready to explode with enthusiasm. This is why we choose to endure long winters that blend in to fall and spring.

How do you celebrate a day like this? I eat the freshest, greenest, crunchiest food I can find and thank the full moon that I made it through the winter eating countless potatoes and onions.

I go back for seconds.

I wish I made more.

Ribboned Asparagus Salad 
Inspired by the Smitten Kitchen

There are no exact measurements in this recipe. Everything is to taste, make it your perfect flavor. Deb at the Smitten uses olive oil, lemon, toasted nuts and shaved Parmesan cheese which is amazing.

1 pound asparagus, rinsed
1 lemon, halved
Rice vinegar
Olive oil
Toasted sesame seeds
Coarse salt
Freshly ground black pepper

No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling ( save mine for making stock). Gently pile your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and and vinegar, sprinkle it with salt and pepper. Toss gently and then sprinkle on toasted sesame seeds. Repeat with remaining asparagus, a third of the remaining bundle at a time. Eat immediately.

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