I have recently decided that asparagus is my favorite vegetable. Besides the fact that it makes your pee stank, it is so, so good and goes with almost anything.
It's funny that I love asparagus now because I have a distinct memory of trying it at my grandparents' house when I was younger, than immediately dry heaving all the way to the bathroom because I hated it so much. Clearly my palette has come a long way since I was a pre-teen.
I roast asparagus at least once a week and it never fails me. However, this week I decided to try a new method to get in my asparagus fix. And I was lucky enough to stumble upon this recipe:
(Recipe from MuscleandFitnessHers.com)
Ingredients:
3/4 lb asparagus, (the thicker the better)
1/4 red pepper, finely chopped
1 TB freshly squeezed lemon juice
2 tsp Dijon mustard
1 TB + 1 tsp olive oil
2 TB balsamic vinegar
1/4 tsp each: onion powder, sea salt (more or less, to taste), ground black pepper (more or less, to taste)
2 TB reduced-fat, grated parmesan cheese
How to Prepare
1. Using a sharp vegetable peeler, shave the asparagus into paper-thin slices into a large mixing bowl. Hold the tough ends/stems and shave towards the spear. Throw out the tough end once stalk is shaved down.
2. Add all remaining ingredients and mix thoroughly. Enjoy!
Ingredients:
3/4 lb asparagus, (the thicker the better)
1/4 red pepper, finely chopped
1 TB freshly squeezed lemon juice
2 tsp Dijon mustard
1 TB + 1 tsp olive oil
2 TB balsamic vinegar
1/4 tsp each: onion powder, sea salt (more or less, to taste), ground black pepper (more or less, to taste)
2 TB reduced-fat, grated parmesan cheese
How to Prepare
1. Using a sharp vegetable peeler, shave the asparagus into paper-thin slices into a large mixing bowl. Hold the tough ends/stems and shave towards the spear. Throw out the tough end once stalk is shaved down.
2. Add all remaining ingredients and mix thoroughly. Enjoy!
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In hindsight I'd really like to know how I did stumble upon this, because heaven knows I am not a regular reader of Muscle and Fitness Hers. But that's neither here nor there.
This was SO good as a side dish. The balsamic vinegar gave it a nice rich tang and the whole vinaigrette just went perfectly with the dainty strands of asparagus. I served it with chicken sausage and tomato sauce, which was totally random but well received.
I did cook my asparagus for about 10 minutes at 400 degrees even though it didn't say to, just because I didn't know if I'd like it raw and didn't want to ruin my whole side dish if I did. But the dressing is so good I think raw would be just as delicious. I also shredded about 70% of the asparagus and left some chunky for a variety of textures.
I can't recommend this enough! I have some for leftovers today and I'm already excited for lunchtime :)
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