May 22, 2017Target Healthy Eating
2/3 cup pine nuts, toasted, plus extra (toasted) for garnish
1 pound fresh, (organic) locally grown fat asparagus, rinsed
1 lemon, halved
1.5 Tablespoons fresh lemon juice
Zest of 1/2 lemon
Lemon circles, for garnish
2.5 Tablespoons extra virgin olive oil
1 or 2 fresh garlic clove, juiced (squeezed)
1 Tablespoon fresh chives, minced
Pinch turmeric (that comes with black pepper, already mixed in)
Pinch black mustard seeds, toasted
Pinch chili flakes
Pinch, black pepper
1 cup freshly grated Parmesan
1. Rinse the chives, then chop and set aside.
2. Toast the pine nuts and the black mustard seeds together. Keep your eye on them and stir constantly so they don't burn. You'll have to do them over if they burn. Set aside
3. Rinse the asparagus, then make the asparagus ribbons
4. To shave the asparagus lay a stalk flat on a cutting board, holding it at the base. Usually, with asparagus recipes, you snap off the tough bottom, that are too tough to eat. In this recipe, don't snap them off, so you have something to hold onto when you make the asparagus ribbons.
5. Gripping the base, at about where the pale base turns green, use a vegetable peeler to shave the stalk in long, even strips all the way through the tip. Be sure to peel the asparagus ribbon, all the way to the end of the tip. Some of your ribbons will have part or all of the tip and others won't. That's okay. The end result will be a lovely variety of ribbons.
6. The best peeler to use, is the Y-shape one. Peel again until you're about half way through the stalk, then turn over and peel the other side. When you reach the point that the peeler will no longer shave the spear, rest the spear on top of a wooden spoon (or wooden spatula) with a flat handle, to elevate the spear and take the last two or three strips. Peel all of the asparagus spears, like this.
7. Combine asparagus shavings, toasted pine nuts and toasted black mustard seeds, in a large salad (serving) bowl, and toss gently. Save some of the nuts for garnish.
8. In a small bowl, place the minced chives and the garlic juice in the bottom of the bowl and cover with olive oil. Add lemon juice, zest, turmeric and pinch chili flakes, and whisk until smooth.
9. Pour this dressing over the asparagus mixture and toss gently with salad servers, to lightly coat all of the asparagus ribbons. Toss gently. Taste and adjust seasoning, if needed.
10. Finally, sprinkle the salad with the freshly grated parmesan, a few extra (toasted) pine nuts and toss. Place the lemon circles around the bowl for decoration, or on individual plates. Serve immediately.
Two of the seven theater clubs we support (RoundAbout Theater and Manhattan Theater Club), started years ago with very little financing. They struggled on, in various off Broadway locations, for many years, until today each owns several Broadway theaters and, each has been nominated for many Tony Awards. Last week, at RoundAbout's American Airlines Theater, we saw some great theater in Arthur Miller's, The Price. The surprise of the year, is the emergence of Danny DeVito, giving a great memorable performance, not to be missed. His beautifully created character will knock your socks off. Although, he's made a name for himself on the screen and in other entertainment ventures, he belongs on the stage in live theater. He is a gem! Run to see this show before it closes. It has a limited engagement.
Photo credit: Gage Skidmore [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons - File:Danny DeVito by Gage Skidmore 3.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=50628181
From Our Table to Yours