Warm Spring Salad
1/2 cup fresh garden peas - boiled until al dente and plunged in cold water, drained2 scallions sliced on diagonal
Goat's cheese - as much or little as you like, cut or torn in to small pieces
Pine nuts - toasted until golden brown
12 tiny plum tomatoes halved or quartered depending on size
1 Bunch asparagus - medium thickness
Regular Olive oil
Sea Salt
Black pepper
Balsamic Vinegar
Lime
Sea Salt
Freshly ground pepper
Extra virgin olive oil
Squeeze the juice of 1/2 lime in to a small bowl. Add Balsamic Vinegar until there is about 2-3 tablespoons of liquid. Sprinkle some sea salt in and black pepper to taste and mix. Pour in extra virgin olive oil until the vinegar mix is covered and stir with a fork until emulsified.
In large bowl put peas, sliced scallions, goat's cheese and tomatoes.
Cut the asparagus in 1-inch pieces on the diagonal. Place on a baking sheet and drizzle with olive oil, sea salt and cracked black pepper. Broil until the asparagus is sizzling and slightly tender to the touch. Shake them around a bit midway to get them evenly cooked. 4-5 Minutes depending on the size.
Immediately remove and place the asparagus in the bowl with the other ingredients. Pour vinaigrette around the sides of the bowl and mix the salad until all pieces are very lightly covered. Mound on a plate and sprinkle each portion with toasted pine nuts.
Variations
Add fresh mint - no goat's cheese
Use generous Parmesan shavings rather than goat's cheese
Add strips of friend panchetta or lardons
The sky's the limit with fresh spring veg. Its still so cold here in Belgium. The ground s absolutely frozen solid - but it is sunny and the sky is a crisp blue. I want the freshness of spring and the warmth of a little heat in the salad.
Belgium celebrates Asparagus in springtime. The big thing is white asparagus - which I don't fancy. I don't think it tastes of very much and there's a the work involved to peel the stalks and cook longer - it always seems mushy to me.
However, Asperge a la Flamande will be on every menu. Works nicely with regular asparagus. Broil or steam asparagus, lay on a platter, top with a savory mixture of finely chopped hard-cooked eggs sauteed in melted butter. Gorgeous.
Off to the market....
posted by Brussels Confidential @ 12:45 PM
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