It’s spring time and the weather is beautiful everywhere, even in Florida. To me, spring means lot’s of wonderful fresh vegetables. I don’t know if it’s because we had a vegetable garden where I grew up or because I learned that “primavera’ meant spring in Italian. That’s why many dishes containing lots of vegetables often are called “Primavera”.
If you’re not into vegetables, perhaps spring signifies “love”. Maybe it has something to do with “blooming” or the feeling that Love is in the Air. Maybe it’s because we finally come out of our winter hibernation? Or is it because it’s sunnier and we can go outside more and replenish our vitamin D stores?
Never the less, spring is nice and brings back a lot of memories for me. As a kid we used to get a new Easter dress every year. I remember my dad shoveling the snow off the tall banks onto the hot street asphalt to accelerate the snow melting, so anxious to let the grass breathe and soak up some sun. And me jumping in the street with my cute new frilly dress and white shoes. My Mom would be upset if I messed up my outfit and I always did because I was a little tomboy. Then we would gather for a beautiful Eater dinner. Easter dinner included a roasted leg of lamb with a variety of fresh vegetables and flageolets(French light green dried peas), and as usual, the first course was some kind of vegetable with “vinaigrette" dressing.Because it’s spring time and asparagus is plentiful and on sale almost everywhere, I wanted to share this quick healthy first course.
Asparagus vinaigrette
Steamed asparagus with home made vinaigrette
Serves 2-3
1 Fresh asparagus bunch (approximately 1 lb)
2 Tbsp Olive oil
2-3 tsp Red wine vinegar
1 tsp Dijon mustard
1 Garlic clove, crushed
1 Tbsp Fresh chives
Salt & pepper to taste
Wash asparagus and trim one inch off the stem. If stems are large, use a vegetable peeler to remove about 2 inches off the tougher outer stem layer. I do this because the end part is nice and meaty, but sometimes the outer layer can be stringy. It also makes for a beautiful presentation.
In a large pot (large enough to lay asparagus flat), boil about one cup of water. Once boiling, place asparagus in the pot and sprinkle a little salt. Cover and let steam for 5-8 minutes, or until tender.
While the spears are cooking prepare vinaigrette by mixing all other ingredients in a small bowl.
Once spears are cooked, place in a serving platter. You may serve them hot, warm, room temperature or cold. Once ready to serve simply drizzle the vinaigrette on top and serve with a nice crusty bread to soak up the dressing.
It’s quick, simple and super healthy. Enjoy!
- Josée
Here are some interesting asparagus links:
http://www.asparagusfest.com/
www.asparagus.com
http://en.wikipedia.org/wiki/Asparagus
Labels: Healthy Cooking, healthy eating, healthy tips, Josee
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