Dirty Kitchen Secrets

Spring and An Asparagus Salad

Posted on 29. Mar, 2009 by Bethany in Entertaining, Nibbles, Recipes, Starters, gluten free, veggie

I am thrilled to announce that I have come out of hibernation. It’s about time because I was starting to get worried about my peculiar conversations with the weather gods…

I assure you my mind is back in shape now. Well at least where recipes are concerned. 

Anyway, on the topic of shape, It’s almost bikini season and I’ve been wearing so many layers I’ve fogotten what my body looks like. In an effort to avoid any surprises, I have vowed to eat loads of salads for a week before taking a peak. I startle easily. 

One of the salads I’ve been enjoying on this trek to bikini proof my body is an asparagus salad with truffle-vinaigrette and toasted almonds.

Simply divine. 

Spring is best time to enjoy these glorious veggies. When buying asparagus look for firm, crisp stalks with purple or deep green closed tips. Use within 2 days of purchase. 

Here’s what you’ll need:

For the roasted asparagus

500g fresh asparagus

1 garlic clove

4 tablespoons olive oil

Salt and pepper

Toasted Almonds

25g sliced almonds

1-tablespoon olive oil

Truffle vinaigrette

3 tablespoons olive oil

2 tablespoons white truffle oil

Juice of half a lemon

Few Parmesan shavings for presentation

Pre-heat oven to 350F/180C/4G

Wash the asparagus thoroughly and pat dry with a paper towel

Gently bend each asparagus stalk till it snaps at the part where the woodiness begins

Mix garlic and olive oil in a bowl

 put the asparagus in a baking dish and sprinkle with the olive oil, garlic, salt and pepper

Give it a whizz

then spread them out

Pop in the oven and cook for 10 minutes

In the mean time, mix all ingredients for the vinaigrette together

In a sautee pan, add a drizzle of olive oil on high heat

When the oil is hot enough, about 30 seconds, add the almonds and let them toast for 30 seconds on 1 side. Turn to the other side and remove off heat. The oil is now hot enough to cook the other side 

Now the asparagus should be done and ready to be removed from the oven

Transfer to a serving plate and drizzle with the vinaigrette and toasted almonds

Now maybe if you’re really really good I’ll make you my brother’s (AKA stud muffin) favorite soup- Asparagus soup.

Love,

Bethx

Tags: asparagus, bikini, diet, healthy, Salad, spring, vegetarian, veggie, vinaigrette