Make the most of the remaining asparagus season! Local asparagus is available for only a short time – we are so lucky to have access to the fresh, tender spears harvested in the nearby Delta.
My French grandmother grudgingly shared her vinaigrette dressing, and I have increased the antioxidant power by punching up the herb content. Enjoy the simple bliss of this marinated asparagus salad.
1 bunch asparagus, snap off stems from the bottom
1 cup of sprouted and cooked red or black beans, or use one can of beans, rinsed and drained
Feta cheese (optional)
Kalamata olives (optional)
1 medium clove of garlic
4 TB Olive oil
2 TB balsamic or apple cider vinegar
1 tsp. Dijon mustard
1 TB+ fresh herbs (rosemary, thyme, marjoram)
Salt and fresh ground pepper (if you use feta cheese and olives extra salt may be unnecessary)
Crush garlic clove through garlic press into medium sized bowl and set aside to allow time for the beneficial enzymes to develop. Cut asparagus into bite sized pieces after snapping off the tough ends. Steam lightly until just cooked (you really don’t want it soft). When cooked, run under cool water and set aside to cool off while you make the dressing.
To the garlic in the bowl, add the mustard, oil and vinegar. Chop up the herbs finely and stir in. If you are using additional salt (no feta and olives) add to dressing along with freshly ground pepper. Stir vigorously (or whisk) to combine.
Cut up scallions and tomato; add to dressing and toss. Add asparagus and beans, then toss thoroughly with the dressing. Salad flavors improve with some time to marinate, but it’s fine to eat immediately.
Substitutions: Instead of asparagus you can use green beans, or any other steamed vegetable. In winter, you can add radishes for color when tomatoes are not in season. Leftover chicken can be added for a further boost in protein.