Snap Pea & Asparagus Salad with Mustard-Dill Vinaigrette

spring forward to spring green...

We all lost an hour today, which sucks, but it really is good news because it means that spring is just that much closer (only 12 more days!). It has been warm and sunny this weekend - it's hard to believe we had snow last week. Most of the snow has melted and I'm really hoping we are done with it for this year. I guess we will see...

For this series I'm focusing on snap peas. Little more makes me think of spring than green, green peas that is! This recipe celebrates both snap peas and green peas along with asparagus, another veggie that makes me think of spring. These vegetables are blanched and then tossed in a Mustard-Dill Vinaigrette to create a simple side salad to welcome the up-coming spring season. Here's how to make it...

Ingredients - Serves 6
Salad
1 lb. Snap Peas
1 Bunch Asparagus
1 C Frozen (or fresh) Peas

Vinaigrette
1 T Dijon Mustard
1 T Fresh Lemon Juice
1 1/2 tsp. Sherry Vinegar
1 tsp. Capers, roughly chopped
1/2 tsp. Caper Brine
3 T Extra Virgin Olive Oil
2 T Fresh Dill, chopped
Kosher Salt & Black Pepper

Directions
Bring a large pot of water to a boil. Salt generously.

Trim the asparagus and then cut into 2 inch pieces. Drop the snap peas, asparagus, and frozen peas into the boiling water. Blanch for 2-3 minutes. Remove to an ice bath (bowl filled with ice and water) to shock the veggies and stop their cooking. After 5 minutes, drain and pat dry.

Meanwhile, make the dressing: In a large bowl combine the mustard, lemon juice, and vinegar; whisk. Next, add in the capers, brine, and a pinch each salt and pepper. Whisk in the extra virgin olive oil. Stir in the dill.

Add the dried peas and asparagus to the bowl with the dressing. Toss well. Refrigerate up to 2 hours before serving. Stir and serve. Enjoy!

Dirty Dill Martini with Pickled Asparagus Garnish

a classic cocktail with a twist

I had my first dirty martini when I was a senior in college. It was my sorority's mom's weekend and one of my sister's mom's ordered this cocktail at A List (no longer at Miami, sadly). She let me try hers. I found the briny flavor of the olive juice with the vodka and dry vermouth to dye for! I had found a new cocktail to love and still enjoy them often today.

 

My Dirty Dill Martini is a fun twist on the classic. And, I've garnished it with a dill pickled asparagus spear to bring home this first "green" series. Here's how to make it:

 

Recipe

Dill Pickled Asparagus - Makes 1 Bunch

1 Bunch Asparagus, washed & trimmed

1 Bunch Fresh Dill

1/2T Dill Seed

1/2C White Distilled Vinegar

1T Kosher Salt

1 Garlic Clove, crushed

 

Dirty Dill Martini - Serves 2

6oz Vodka (such as Grey Goose)

3oz Dry Vermouth

1oz Dill Pickled Asparagus Brine (see recipe above)

Dill Pickle Asparagus Garnish (see recipe above)

 

Directions

Make the pickled asparagus:

 

In a small sauce pan over medium heat combine the vinegar, 1/2C water, salt, and garlic. Allow the mixture to cook until the salt is dissolved, approx. 5 minutes. In a medium bowl, combine the asparagus, fresh dill, and dill seed. Pour the brine over the asparagus and toss. Cover with plastic wrap and allow to cool to room temperature.

Make the drink:

In an ice filled shaker, combine the vodka, vermouth, and cooled brine (be sure to strain out the dill seeds). Shake until everything is chilled. Pour into two martini glasses and garnish with a dill pickled asparagus spear.

 

Cheers to remembering your first classic dirty martini and to trying something new!

 

Asparagus Sandwiches with Smokey Chipotle Sauce

an asparagus sandwich that will please even a meat-eater

 Steven and I had dinner at our friend's Chris and Karrie's house a while back and they served us these yummy sandwiches. The tangy sauce pairs so well with the fresh asparagus. And, the ciabatta roll provides the crunch that this sandwich definitely needs.

I recently asked Karrie for this recipe as I was thinking about this post. I just couldn't think of anything better for a main course. Little did I know, the recipe is from Food & Wine. Karrie sent me the direct link for their version and you can view that here. I've made the dressing almost exactly the same, but prepared my asparagus in a different fashion and topped only with Pecorino Romano cheese.

Recipe - Serves 4
Sauce
1/4C Ketchup
1/4C Mayo
2T Sherry Vinegar
2T Dijon Mustard
1 Clove Garlic, minced
1-2 Chipotle Chiles in Adobo Sauce, depending on heat level

Sandwiches
2lbs. Asparagus, washed and trimmed
Extra Virgin Olive Oil, for drizzling
Salt & Pepper
4 Ciabatta Rolls, approx. 7 in. long
1/4C Pecorino Romano Cheese

Directions
Preheat the oven to 375 degrees. Begin by making the smokey chipotle sauce. Combine the ketchup, mayo, vinegar, mustard, garlic, and chile(s) in a small blender or food processor. Blend everything until smooth and put into a small bowl. Set aside.

Next, put the washed and trimmed asparagus on a large sheet tray. Be sure they can lay in a single layer. Drizzle the asparagus with the olive oil and sprinkle with salt and pepper (approx. a teaspoon of each). Rub the oil, salt, and pepper all over the asparagus to be sure everything is coated well. Place the asparagus into the preheated oven and roast for 10 minutes, or until crisp tender and bright green.

After the asparagus roasts, turn the oven to broil and toast the ciabatta rolls.

Build the sandwiches: slather sauce on either side of the toasted ciabatta roll, top the bottom bun with asparagus and Pecorino Romano cheese, cover with the top, and slice in half.

I served our sandwiches with mac and cheese. It just felt like the appropriate side for such a hearty non-meat sandwich. Enjoy!

Asparagus Rolls

asparagus in a blanket

My Aunt L has been making these asparagus rolls since I can remember. They are absolutely delicious. I never knew where the recipe came from until a couple of days ago.

She was volunteering at a center where donations were accepted. She was going through a box that had been brought in to decide what could be salvaged. The box contained an older lady's undergarments mostly, but at the bottom there were many hand-written recipes. She could hardly believe anyone would throw those away! So, she gathered them up and has been making this one in particular ever since.

Fresh, seasonal asparagus is wrapped in bread slathered with a blue and cream cheese mixture. Then baked to crispy perfection. This appetizer is absolutely a crowd pleas er and SO easy to make. Here's how...

Recipe - Serves 8
8oz. Cream Cheese, softened (light okay)
4oz. Blue Cheese, crumbled
20 Slices White Wheat Bread
20 Asparagus Spears, cleaned and trimmed
1C Butter, melted

Directions
Begin by mixing the softened cream cheese and crumbled blue cheese in a small bowl. Ensure the cheeses are well combined. Set aside.

Next prepare the bread: cut the crust off all 4 sides of each bread slice. Then, using a rolling pin, flatten each slice of bread.

Time to build the rolls: spread approximately 1T of the cheese mixture on one of the bread slices. Place an asparagus spear in the middle of the bread and roll. The cheese will help the bread stick together. Place the roll, seam-side down, on a sheet tray. Make the rest of the rolls. After all of the rolls have been made, submerge each roll into the melted butter and return to the sheet tray. Place the tray in the freezer for at least 15 minutes.

Preheat the oven to 375 degrees while the rolls firm up in the freezer. When ready, bake the rolls for 15 minutes. After the rolls are baked, move the rack to the top of the oven and broil on high for 1-2 minutes to brown the bread.

Allow the rolls to cool on the tray for a few minutes, then slice in half. Arrange the asparagus rolls on a platter and serve warm. They will be gone way before they cool off!