Although local asparagus won’t be available here for a little while yet, I’m buying the California stuff. After all, what’s the difference between buying California broccoli or California asparagus this week? No matter how you come at it, both veggies got to my store on a truck and cooking the asparagus makes me feel joyful and excited about the great local produce that is just mere weeks away from being ready for me to cook. The broccoli? Not so much. We’ve just seen way too much of each other lately. I’m not saying I want to break up with broccoli but I do need to see some other green vegetables.
So, if like me, you can’t wait to get your spring on (or if you live somewhere where local asparagus is already available) why not treat yourself to a taste of spring by making this salad?
Asparagus & Mushroom Salad with Maple Walnut Vinaigrette:
• Arrange 2 bunches of cooked, cooled asparagus on a platter.
• Sauté some mushrooms in oil and season to taste with salt and pepper. Sprinkle over the asparagus.
• Combine 3 tbsp walnut oil, 1 tbsp cider vinegar, 1 tsp maple syrup, ½ tsp pommery mustard and ¼ tsp each minced garlic, salt and pepper in a plastic container with a tight fitting lid. Cover and shake well. Drizzle over salad.
• Sprinkle mushrooms with chevre before serving.
Sigh. Don’t you feel more lighthearted just imagining how good this salad will taste?
What’s your favourite way to prepare asparagus? Do you get a jump on the season (like me) or do you wait patiently for the local stuff?