As some of you might know, I'm always reluctant to use my favourite fresh fruits and vegetables in cooking/baking because I love enjoying them just on their own. Asparagus is a favourite, especially the tips, but I had bought a lot one week so decided to try out a new recipe. And oh wow was it addictive. I could've sat and eaten a big bowl of just that for dinner.
Tomorrow is the start of Leng's (A Fat Cat Who Created A Vegetarian) two week salad challenge that I'm taking part in! Every day you have to eat a salad (as your main dish or as a side) that includes (at minimum) leafy greens, a different coloured vegetable/fruit, protein and a grain. I love eating big substantial salads for meals so I'm really looking forward to the challenge. I plan on posting about my salads every few days. Oh and that picture up there is my gorgeous salad bowl (though I think it's supposed to be a pasta bowl). I like tossing everything together and this bowl is big enough to make sure everything stays in the bowl (most of the time anyway).
If this sounds good, you might also like:
Asparagus and Feta Pasta
Maple Mustard Glazed Potatoes and String Beans
Herbed Cauliflower with Capers & Lemon
Tarragon Pecan Asparagus
Adapted from The Vegetable Dishes I Can't Live Without
Yield: 4 to 5 servings
1 1/2 lbs asparagus
2 tbsp balsamic vinegar or cider vinegar
2 tsp honey (Use a different sweetener to make this vegan.)
1 tbsp olive oil
1 cup minced pecans, lightly toasted
4 cloves garlic, minced
1/2 tsp salt (or to taste)
2 tsp dried tarragon
freshly ground black pepper, to taste
1. Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2 inch pieces. Set aside.
2. Combine the vinegar and honey in a small bowl and mix until the honey dissolves. Set aside.
3. Place a large deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the pecans and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.
4. Turn the heat to medium-high, and add the asparagus, garlic and salt. Stir fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.)
5. Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from the heat.
6. Stir in the tarragon, more salt if you like, and some black epper to taste. Serve hot, warm or at room temperature.