Friday, June 22, 2012

Summer salad

I had a few recipes to pick from to start with but considering the current weather here I thought that this salad was appropriate it was something I put together real quick, not really a recipe but it was VERY yummy. Towards the end of the week I always end up digging through me fridge wondering what I am in the mood for. Often my fridge feels like my closet, even though it's full to the brim I feel like nothing fits me :). 

Anyway yesterday I felt like a healthy dinner in a hurry because I had to take Ariel to the chiropractor and I am always STARVING when I get dog, it's kind of Pavlovian. You can here see a picture of Ariel on the way back, she was obviously tired and very relaxed. Oh and way after everyone I discovered Instagram and guess what, I am LOVING it!!!!! if you want to follow me look for lexcoppe.

Anyways, the idea behind this post came with asparagus, I don't know about you but I love asparagus in any kind of form. When I was a child my mom would buy pounds (rather kgs ;) ) of them and I always loved helping her peel them, she knew the lady who sold them so often she only bought broken ones, which were heads. Those were white asparagus, it's only after coming here that I started eating mostly green asparagus (and purple ones in MI!!!), white ones are hard to come by. My mom made AWESOME asparagus soup, I hope to be able to replicate it sometimes, also a really nice asparagus/potatoes ragout in white sauce.

 The key point of this recipe is the "fastest", easiest way to steam asparagus you can can think of and this is what I wanted to share with you :), all you need is asparagus (obviously...), paper towels, a microwave and maybe salt (definitely if you are me).

Summer salad (1 large salad for one)
Ingredients (quantities are really up to you)
- 2 cobs of corn, charred on all sides (I am in love with my new grilling pan but we will get back to it later...)
- 1 tomato, diced
- half a small onion, finely chopped
- half a romaine heart shredded
- 1lb of asparagus
- chopped cilantro
- crumbled feta cheese
- dressing of your liking (I used 2 tbsp of balsamic vinegar & 1 tbsp olive oil)
- 1 avocado would be a great addition

- After grilling the corn thoroughly (about 10 min), cut the kernels of the cobs using a large sharp knife
- dampen paper towels, squeeze most of the water out, layer the asparagus in a single layer, season with salt, fold the paper towel over the asparagus and roll. Microvave for 4 to 5 minutes (you will need to test that depending on the size of your asparagus and your microwave)
- chopped all the veggies
- toss all ingredients together with the dressing

 Enjoy outside on the patio! (ok, that's only a very strong suggestion...)

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