So easy! Steam green and white asparagus until tender, cut into short bite-size lengths, toss with rucola, shaved parmigiano, and season with evoo, sea salt and freshly ground black pepper. Drizzle with balsamic vinegar and top with prosciutto.
Obligations for each weekend this month hasn’t allowed us any chance of checking out local asparagus festivals, so what do we do? We celebrate asparagus at home. Serve this outside on a warm sunny day and follow with grilled fish or roasted chicken. A bottle of chilled white wine is not optional!
And if you happen to find yourself with more asparagus than you know what to do with
When I’m feeling vegetarian, I make this asparagus lasagne with ricotta, soy milk bechamel (purchased from a health food store) and mushrooms in between the layers.
It is a versatile vegetable in asian dishes and stir-fries
Still, my favorite way to eat it is with fried eggs, butter, and grated parmigiano.
90°F, 93°, 95°! Keep the iced tea flowing! It is just so hard to put thoughts into words, into sentences, and into a post when I would rather be somewhere in Norway or anywhere that isn’t so bleeding hot! This torrid heat we’ve been suffering since the beginning of July isn’t going away any time soon, but if there is one good thing to come out of the weather, it has to be the explosive growth of cukes, toms and zukes in the garden. Salatu niebe (I’ve also seen it spelled saladu ñebbe) is a cold legume and vegetable salad that I saw on a cooking show. The dish hails from Senegal and is a refreshing side to grilled meats, or great all on its own.
I simply eye-balled amounts but there are recipes online. The ingredients are:
cooked black-eyed peas
diced red bell pepper
diced tomatoes (or use halved cherry tomatoes)
chopped scallions (I substituted with sweet red onions)
finely chopped habanero (I used cayenne pepper)
finely chopped parsley
freshly squeezed lime juice
salt and pepper
Combine black-eyed peas and the next 4 vegetables (I try to get an even balance between all of the components) in a bowl. Add the chile (according to your heat preference), and parsley. Season to taste with lime juice, olive oil, salt and pepper. Chill before serving.