Spring and an Asparagus Salad
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 forgotten 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.
Spring and an Asparagus Salad
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 whiz
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.
Yum–My Mom made asparagus with melted swiss cheese under the broiler–she was not a cook but I loved this dish. I love your recipe too.
I’ll take asparagus any time, any way, and this version with truffle vinaigrette sounds so good!
This looks very easy and satisfying… great dish
Simple, beautiful, satisfying – thank you !
This looks simple, delicious, and bikini body friendly! Thanks for sharing.
This is a fantastic way to eat asparagus and I’ll try it! Yum!
this is beautiful! love asparagus, but i gotta admit, i haven’t tried truffle oil before..hmnn.. now i gotta summer-size too.. just so darn difficult with me loving food so much! lol!