Thursday, July 08, 2010

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


Rosemary said...


Courtney Baker said...

Rosanne that looks SOOO good. Too bad you don't live closer!

Deanna said...

My mouth is watering! YUM!