Asparagus Salad with Mediterranean Salsa

If you live in Ontario you're probably familiar with the LCBO's Food and Drink magazine. It has fabulous recipes and other entertaining ideas and I often wish I had more time to cook as so many recipes appeal to me.

Recently I did get the chance to try out two new recipes,one of which features asparagus with a yummy salsa by Lucy Waverman.



Although recipe calls for white asparagus as well as green I didn't like the look of it in the store and used only green.



I really liked how it turned out.The salsa would also be a great accompaniment to other roasted veggies. I'll be making this again!

Here's the recipe:


1 lb (500 g) green asparagus
1 lb (500 g) white asparagus
1 tsp (5 mL) salt
1 tsp (5 mL) sugar

Mediterranean Salsa

½ cup (125 mL) chopped shallots
½ cup (125 mL) chopped green olives
¼ cup (50 mL) chopped roasted red pepper
1 tbsp (15 mL) chopped capers
¼ cup (50 mL) chopped parsley
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) orange juice
¼ cup (50 mL) extra virgin olive oil
Salt and freshly ground pepper


1. Peel green asparagus if stalks are thick. Peel white asparagus.

2. Bring a large skillet of salted water to boil. Add green asparagus and boil for 2 to 3 minutes or until still slightly crisp. Remove with tongs and run under cold water until cool. Pat dry.

3. Add sugar to boiling water and add white asparagus. Boil for 2 to 3 minutes or until slightly crisp. Drain and run under cold water until cool. Pat dry. Place green and white asparagus on a platter.

4. Combine shallots, olives, red pepper, capers and parsley in a bowl. Stir in lime juice, orange juice and olive oil. Season with salt and pepper, spoon salsa over asparagus across the centre.


Serves 4