Sunday, May 6, 2012

...and raise you an asparagus

Here is my second summer salad recipe. I have made it four times in two weeks because asparagus is finally here, and it is SO GOOD. Obviously the proportions of this salad are flexible! I start with about the same volume of potatoes and asparagus, and then make sure there are plenty of red elements. Oh, and also you can substitute string beans for asparagus if you want.. just blanch or steam them instead of roasting.

Asparagus Salad

250 g. Asparagus, approximately chopped into thirds
3 Large potatoes, diced into bite-sized pieces
Olive oil
Garlic (2 cloves? 3 cloves? pressed)
Large handful cherry tomatoes, halved or quartered
1 Roasted red pepper, sliced into strips (I buy these in a jar, obviously you could roast your own)
Goat's cheese, as much or little as you want, in chunks / half-moons / whatever
Toasted pine nuts
Plenty of fresh basil leaves, whole or torn in two

Balsamic vinaigrette, or use whatever proportions you like:
1 t. Honey
1 t. Mustard
3 T. Balsamic vinaigre
2 T. Olive oil

1. Toss the asparagus and potatoes in olive oil, salt, pepper, and garlic, and roast them in a 200˚C oven until they are through. Broiler is optional. Since they might take different amounts of time, it is easiest to roast them on two separate pans. Potatoes maybe 18 minutes, asparagus should be done in about 12.. but just check on them often. Careful not to over-roast!

2. Let the potatoes and asparagus cool a bit so that the goat's cheese does not melt away when it gets tossed into the salad.

3. Combine all ingredients in a large bowl (scrape in any stray garlic bits from the pan, they are delicious), mix with dressing, and EAT!

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