Spring has sprung, the grass is ris, I wonder where the birdies is?
I know, an odd little phrase, and this is what my Dad would say every now and again, particularly when spring was in the air. You know, when the grass is a bit greener, the days a longer and the sun feels warmer. And that means….
Asparagus is in season!
Here is a quick tip-don’t cut off the woody ends. Instead, hold the non-leaf end with your fingers on one hand and hold the middle of the stem with your fingers on the other hand and snap off the woody end. There is a natural point in the stem of the asparagus that will break. Pretty cool, right?
Asparagus as an appetizer
We have this as often as we possibly can. It is so juicy and melt in your mouth. My son who barely touches veggies does a fist pump as soon as he knows we are having this as an appie. Buckle up, because this is one your neighbors will rave about!
You need 2 ingredients: asparagus and prosciutto. After you have broken off the woody ends of your asparagus, take a thin piece of prosciutto and wrap it around the asparagus. Then put it on the BBQ on medium heat. Let it char for a few minutes, then turn it to the other side. The prosciutto will get a bit crispy and the asparagus will be perfectly cooked. The combination of salty meat with the flavour of the asparagus is amazing! You will hover around the BBQ for this one!
Asparagus as a side
My daughter is a fan of all veggies and she particularly loves asparagus paired with parmesan cheese. Toss a little garlic on top and you have a decadent side for any main.
You need 4 ingredients: asparagus, olive oil , garlic and grated parmesan cheese. After you have broken off the woody ends of your asparagus, place them on a baking sheet and drizzle with olive oil, and mince 2 cloves of garlic on top. Then place in a preheated 350 degree oven. Let the asparagus roast for 3-5 minutes until they are still crispy, but not woody. Pull them out and shave some fresh parmesan cheese on top-and serve just like that. The cheese will warm but will not melt. Again, its the combination of the salty cheese with the flavor of the asparagus that is a perfect side dish for just about any meal!
Asparagus with the main
This is such a wonderful salad and we usually have it as dinner. We have this salad with a loaf of crusty bread and call it a day! I mean, yes it is healthy. Yes, it is super tasty and hell yes, it is filling. Want a change from your ho-hum salad? This is the one. This is the salad that your hubby will slap/caress/pinch you on the butt for.
Sesame Crusted Salmon on Greens
- 1 large fillet of salmon approximately 24 oz
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp tsp mustard
Orange Ginger Dressing
- 1 clove garlic minced
- 1 tsp ginger minced
- 3 tbsp orange juice
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or balsamic vinegar
- 2 tsp sesame oil
- 2 tsp honey
For the Salad
- mixed greens
- 12 stems asparagus
- 1 red pepper cut in strips
- 2 tbsp fresh cilantro or parsley chopped
- Pat the salmon dry. In a small bowl, combine honey, soy sauce and mustard. Rub over salmon.
- Preheat oven to 425 degrees.
- Trim asparagus and chop into 2 inch pieces. Boil water and steam asparagus for 4 minutes.
- Brush a skillet with olive oil. Add salmon and cook for 1 minute per side.
- Make dressing while oven finishes heating: whisk together garlic, ginger, orange juice, soy sauce, vinegar, sesame oil, honey.
- Toss dressing with greens, asparagus, red pepper, cilantro.
- Once oven has reached 425 degrees, place salmon in oven and cook for 7 minutes.
- Top the salad with salmon. Sprinkle sesame seeds on the salmon if you wish.