Spring into the fresh produce season: Asparagus and tomato basil salad

Asparagus

Description: A certain sign that spring has arrived is the plethora of affordable asparagus on produce store shelves.

High in vitamin A and C, and loaded with anti-oxidants asparagus is a vegetable worth heralding. An edible cousin to the lily, the asparagus we know today has been cultivated from wild plants native to central and western Asia and central Europe.

There are many myths surrounding asparagus. Some people prefer the slim stalks, while others prefer the thicker stalks. Some say the greener stalks are better, while others think the stalks with the purplish hue taste the best. White asparagus is the sun-deprived brother of green asparagus. It is grown in either dark greenhouses, or covered in dirt to prevent it from creating clorophyll, which gives it its green colour.

I’m not too picky about asparagus, as long as it is fresh and firm, and the crowns are tight.

To cook it, you need only snap off the woody ends and blanch it. To snap off the end, gently hold the asparagus, near the cut end between your thumbs and forefingers. Then apply pressure downward. The stem will naturally snap at the end of the woody part of the spear.

Steam or blanch until brilliant green and remove from heat immediately.

Serve it up with warm oozing butter.

But what else is there to do with asparagus besides steam it or throw it in a frittata or omelette? It can be steamed up and served with a dipping aioli, or tossed in a salad.

You can grill in the barbecue, secured in bunches of three or four with a long chive.

This next recipe is a tasty salad option for asparagus. You can mix the dressing, cheese and onions ahead of time, and toss in the freshly steamed asparagus and tomatoes in just before serving.

Asparagus and tomato basil salad

1 bunch of asparagus stalks

3 small vine ripened tomatoes

¼ of a red onion

½ cup of mini bocconcini

¼ cup of balsamic vinegar

3 tbsp of extra virgin olive oil

6 fresh basil leaves

pinch coarse sea salt

freshly grated black pepper

Boil vinegar to reduce by half. Set aside to cool.

Slice onion thinly, and mix in with cooled balsamic vinegar and mini bocconcini.

Steam asparagus until bright green. Remove from heat and run cold water over stalks to stop cooking process. Cut stalks in three pieces each.

Shred basil leaves. Cut tomatoes into six pieces each.

Toss remaining ingredients with vinegar and onion mixture. Season with salt and pepper.

A Kitchen Vixen Creation