I cooked for my friend Mo this weekend, a fierce feast of asparagus and pasta.
This asparagus dish is based off of a recipe from this vegetarian fusiony cookbook I have at home (whose name is eluding me right now), and it's one that I've always drooled over (since it sounds so unusual) but never got around to making. However, since I have a fiendish hatred of buying ingredients that I'll never use again, which just seems so wasteful (in this case, strawberry vinegar), I made a few alterations to the original recipe.
The end result was surprisingly scrumptious. I suppose I shouldn't be shocked that strawberries and asparagus taste so good together, but I am. I AM!
- 1 lb. fresh asparagus
- 1 pint fresh strawberries
- 1 T. vegetable oil
- 6 T. apple cider vinegar
- 2 T. water
Fill a smaller-size sauce pan with cold water, a pinch or two of sugar, and 5 T. apple cider vinegar. Bring to a boil. Add asparagus and cook until just tender.
Drain asparagus and place in a bowl. Drizzle 1 T. veggie oil, 1 T. apple cider vinegar, and 2 T. water over the asparagus and mix it up a bit. Let it sit in this marinade while you fiddle with your strawberries.
Take 7 of your not-quite-so-attractive strawberries and set them aside. Slice up your remaining strawberries into quarters. Place them in a bowl, and sprinkle a t. or so of sugar on them to draw out the juices.
Cut off the tops of your 7 strawberries and toss into a food processer. Blend until smooth.
After your asparagus has marinated for about 30 minutes or so, add your strawberries and mix around. Serve topped with some of your strawberry dressing.
Makes about 2 salads.