In Season Now: Asparagus

from Cook's Magazine

artwork by Robert Papp

The weather is getting warmer, and asparagus is in season.  Why not prepare a salad that features asparagus while it's in season and less expensive?

Asparagus, Orange, and Lentil Salad


Ingredients

1 medium-size fennel bulb
2 large oranges, peeled and sliced
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons kosher salt, divided
2 pounds fresh asparagus
1 1/2 cups dried pink lentils, rinsed
Champagne-Shallot Vinaigrette
2 cups coarsely chopped assorted lettuces
1/2 cup loosely packed fresh flat-leaf parsley leaves

Preparation

1. Rinse fennel thoroughly. Trim and discard root end of bulb. Trim stalks from bulb, and chop fronds to equal 1/4 cup; reserve stalks and remaining fronds for another use. Thinly slice bulb, and toss with oranges, pepper, and 1/2 tsp. salt. Cover and let stand until ready to use.
2. Meanwhile, cut asparagus tips into 1 1/2-inch pieces. Cut stalks diagonally into thin slices, discarding tough ends.
3. Bring 3 cups water and 1/2 tsp. salt to a boil in a large saucepan over medium-high heat. Add asparagus, and cook 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Pat dry with paper towels.
4. Bring 3 cups water and remaining 1/2 tsp. salt to a boil in saucepan over medium heat. Add lentils; return to a boil. Reduce heat to low, and cook, stirring often, 8 to 10 minutes or until crisp-tender. Drain well, and rinse with cold water. Toss lentils with 1/4 cup Champagne-Shallot Vinaigrette.
5. Combine lettuces, parsley, asparagus, fennel mixture, and fennel fronds in a large bowl; toss with remaining vinaigrette. Spoon lentils onto a serving platter; top with asparagus mixture.

Champagne-Shallot Vinaigrette


Ingredients

3 tablespoons Champagne vinegar
1 tablespoon finely chopped shallots
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil

Preparation

Whisk together vinegar, shallots, honey, Dijon mustard, kosher salt, and freshly ground pepper in a small bowl. Gradually whisk in olive oil until blended.

Recipe from March, 2013 issue of Southern Living Magazine

Do you like asparagus?  Mr. Art @ Home loves it.  We enjoyed the salad, and the lentils were a nice touch in both taste and texture.

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Until next time...

Blessings!

Ricki Jill