Thursday, June 09, 2011

asparagus season

It's the beginning of farmer's market season in Ottawa, so we took a little family walk to the Byward Market last Friday to get some locally grown veggies. We got rhubarb and made these muffins - delicious! - and three big bundles of asparagus. Some of the spears went into savoury onion and asparagus muffins, and the rest were eaten alongside some mahi mahi.

Summer Asparagus Salad

2 bundles fresh asparagus, washed and trimmed
1tsp dijon mustard
2tsp orange juice
1 clove garlic, pressed (or 1/2tsp garlic powder if you are incredibly lazy, as I was)
2tsp brown sugar or honey
dash of salt
large bowl of ice water

1. Place mustard, orange juice, garlic and sugar or honey in a small bowl and whisk together. Slowly drizzle in EVOO, whisking constantly until the dressing has entirely emulsified and become thicker and slightly creamy. Taste. Add salt if necessary.
2. In a medium pot of boiling water, blanche asparagus for approximately 2 minutes. Immediately plunge asparagus into bowl of ice water.
3. With asparagus still cooling, plate rest of meal. Place cooled asparagus on plate and spoon dressing over top.

I didn't think to take a picture, so here's a picture of Bubby from yesterday afternoon:

Scarlet 5 weeks old
Aparagus?? ASPARAGUS??!!

1 comment:

  1. what a little chunk! too cute!

    our asparagus is starting it's 2nd until next year it's store bought for us!



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