Warm Spring Asparagus Salad
Well, for our part of the country spring has come very, very early this year. Yesterday, April 2nd, the temperature on our deck was around 95 degrees! No - I'm definitely not complaining! I love spring and summer. One of the things I love about spring is the nice fresh asparagus that is so readily available. We planted it one year and it came back a couple of years, but never where it was big enough to pick. So, we depend on our local farmers. We've noticed too that Trader Joe's has a frozen asparagus which frankly is as good as any fresh I've tasted. We mostly just saute it in a little butter or olive oil, but when I saw this recipe for warm salad, I had to give it a try. The recipe came from George Matelian's daily email (from Whole Foods) we receive and it always has good information and recipes. To read more "in-depth" nutritional information and how to sign up for his newsletter - click here.
This one salad has an amazing array of healthy nutrients. Certainly, enough to give it a try. By using the frozen asparagus spears, you can save some time and effort. We'd use the raw apple cider vinegar and McKay's chicken seasoning. When our bell peppers are ready for picking this summer, we'll use those. In the meantime, we freeze them every year, so I have some and those are what I'll use in this recipe. I do always keep jars of roasted red peppers - maybe I will use those. The balsamic vinegar is a no-brainer for me - love the stuff.
The entire credit for the following goes to Whole Foods and their extremely informational website:
You can add this easy-to-prepare salad to your Healthiest Way of Eating in a matter of minutes. Not only is it an excellent source of health-promoting vitamins A, C, and E, but it provides 16% of your Daily Value for folate. Enjoy!
Prep and Cook Time: 15 minutesIngredients:
- 1/2 small onion, cut in half and sliced thin
- 2 TBS light vinegar (rice, apple cider, or white wine)
- 1 cup hot water
- 1 bunch asparagus
- 3 TBS low-sodium chicken or vegetable broth
- 7-1/2 oz jar of roasted red bell peppers, drained and slivered (or 2 medium red bell peppers, sliced thin)
- 1 TBS balsamic vinegar
- 1 TBS extra virgin olive oil
- salt and black pepper to taste
Directions:
- Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients.
- After about 10 minutes, remove onion from hot water and squeeze dry.
- While onions are marinating heat 3 TBS broth over medium heat in a stainless steel skillet.
- While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.
- When broth begins to steam, add asparagus. Cover and cook for 5 minutes. The outside will be tender and the inside will be crisp. Thinner spears will take about 3 minutes.
- Mix together roasted peppers with marinated onion, asparagus,
vinegar, olive oil, salt, and pepper. Marinate for 4-5 minutes and serve
warm.
Optional: If you use fresh red bell peppers, Healthy Sauté them for 7 minutes and toss with rest of ingredients in place of roasted peppers. Serves 4
Let us know if you try this!
Thanks for listening!
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