Maybe if we all “think” Spring on March 1, we can prove that bossy ole Ground Hog wrong. Denver has had it better than a lot of you East Coast folks, but nonetheless, I’ve had snow on the ground in my yard since October. I’m ready for Spring.
Before we talk about food, take a look at that Morning Glory photo. I did absolutely nothing to that photo. It was taken last summer in my back yard in the early a.m. with the sun coming up behind the flower. Doesn’t it look like the stamen is a light bulb illuminating the flower?
This is a great little salad that marinates over night in a lightly flavored vinaigrette. This made enough for two nights for the two of us and it’s a great side dish for any meat entrée, needing no other accompaniments. Here’s the recipe:
- ¼ cup olive oil
- 2 T. red wine vinegar
- ¾ t. Dijon mustard
- salt/pepper to taste
- 2⅝ t. dill pickle relish
- 1 t. parsley, chopped
- 1 t. chives, chopped
- 3 radishes, sliced
- 1 lb asparagus, cooked
- 1 bell pepper, sliced
- Lettuce leaves
- 2 whole eggs, hard-boiled and sliced
- 1 tomato, cut into wedges
- In a bowl, whisk together the first 5 ingredients. Add radishes, bell pepper, relish, parsley and chives.
- Place asparagus in glass baking dish; cover and cook in microwave about 7 minutes.
- Pour dressing over asparagus. In a large bowl cover and chill at least 4 hours or overnight.
- Arrange asparagus vinaigrette mix on a plate. Garnish with hard-boiled eggs, bell pepper slices tomato wedges. Arranging the salad over a leaf of lettuce of your choice also makes a nice presentation.
This recipe is very tinkerable, adjusting flavors in the vinaigrette and evening adding any other salad vegetables that you wish.
Asparagus Salad…It’s Whats For Dinner.