Sautéed Lentils
Marinara
White Wine Sauce
ARCHIVE

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Recipe Notes...

 

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Sautéed Lentils and Fresh Tomatoes •  Marinara •  White Wine Sauce •  ARCHIVE

Asparagus Salad
With the coming of spring and the magical blossoming of new life, also comes asparagus. Enjoy this vegetable, now, at its best.

This recipe is simple, fuss free and bursting with the full flavor of this wonderful vegetable. Serve it as a salad or as a side dish to any number of main courses.

Asparagus Salad

1 lb of fresh, firm asparagus spears
6 tablespoons of extra virgin olive oil + 1 tablespoon for drizzling
1 small garlic clove--finely chopped
½ cup of flat leaf parley--stems removed and finely chopped
2 tablespoons of balsamic vinegar
1 teaspoon of fresh ginger shavings
Juice from a half lemon
Salt and pepper to taste

Cut 2-3 inches off the bottom of the asparagus spears for they are tough and not good to eat. Lay them in a single layer on a large flat baking tray and drizzle with about 1 tablespoon of oil. Add the garlic and the parsley (and a pinch of salt and pepper) to the remaining oil and let it rest allowing all the flavors to infuse the oil. Roast the asparagus, uncovered in a 350 degree oven for approximately 15-20 minutes--depending on the thickness of the spears--or until the spears are cooked but still firm (like cooking pasta al dente). Season with salt and pepper, toss and place on a serving platter. Drizzle with the remaining oil and vinegar and fresh lemon juice and top with freshly grated ginger. This dish is fresh, delicious and alive…just like springtime.

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