This recipe utilizes the first spring asparagus and the last of the winter oranges in a delicious and light combination. It was exactly what I was craving this week.Recipe: Winter-to-Spring Rice Salad
For the Vinaigrette:
2 tsp grainy brown mustard
4 tsp citrus flavored vinegar (I used Vom Fass Calamansi Waldburg Balsam)
1 clove of garlic, smashed
1 tsp of salt
freshly ground pepper to taste
4 tsp olive oil
Combine the first five ingredients in a small bowl and whisk until combined. (Kitchen tip: when making vinaigrettes or other emulsified sauces, adding all of the non-oil ingredients first allows the salt to dissolve and be fully incorporated.) Slowly drizzle in the olive oil, continuing to whisk until the dressing is emulsified. You may want more olive oil, but I prefer the strong citrus and vinegar flavor for this salad. In general, my salad dressings have more acid than is conventional. I like the acid!
For the salad
1 lb of asparagus, washed and woody stems broken off, tips cut off and the stems cut into 3/4 inch pieces*
1 navel orange
6 Kalamata olives, quartered lengthwise
3.5 oz of baked tofu (I use a savory flavor from Trader Joe's and this is half a package), cut into a small dice
You may steam or roast the asparagus to your preference. My favorite way to prepare asparagus is to partially pan-fry and then to steam it until tender. Heat about 1 tbsp of oil in a pan over medium-high heat. Add asparagus and stir fry for about 3 minutes, until it begins to turn bright green. Add 1/4 cup of water; lower heat to medium; and cover and steam for about 3 more minutes. Test for doneness and then run under cold water to stop the cooking.
Supreme (Not Diana Ross and the Supremes, but en français: \sü prim\.) the orange and cut each section cut into three or four pieces.
Combine the asparagus, orange pieces, tofu, olives and rice in a big yellow bowl. Pour the dressing over and toss to coat. Taste and add more salt or pepper if necessary. Allow to sit for one hour and serve. Likewise, you can keep it overnight in the fridge and let the flavors marry a little more, but bring to room temperature and toss again before serving.
Combine the asparagus, orange pieces, tofu, olives and rice in a big yellow bowl. Pour the dressing over and toss to coat. Taste and add more salt or pepper if necessary. Allow to sit for one hour and serve. Likewise, you can keep it overnight in the fridge and let the flavors marry a little more, but bring to room temperature and toss again before serving.
Make 4 lunch-size portions.
Mangez!
*DON'T THROW AWAY THOSE WOODY STEMS! Put them in a freezer-safe bag labeled with the date and toss them in the freezer. Keep the stems from three to four bunches of asparagus in this same manner and I'll give you a great tip for making them into an impressive starter for a meal. Waste not, want not!
