Monday, May 23, 2011

Grilled Asparagus Salad

After a winter of total carbohydration, there is nothing more refreshing to me than ramping up the salads. The Salads of Summer! I'm the first to admit I am a total carb-a-holic. Like seriously. It's pretty bad. But I do love me a good salad as well.

This one incorporates several of my favorite things, such as asparagus and the chickpea. Ah, the glorious chickpea. Yes, we have already previously discussed my passionate love for the glorious chickpea.

I also threw in some fantastical tart little cherry tomatoes and fresh red onion. Because no recipe is complete without an onion in my opinion.


For the dressing, I combined another must-have ingredient: garlic, along with fresh squeezed lemon and a beautiful olive oil I picked up from one of my new favorite places in town: Drizzle.

Side note: Drizzle is a tasting room featuring gorgeous oils and vinegars. You can taste taste taste your way through the store and then buy what you lurve in whatever quantity you want. Their website is under construction at the time of this post, but if you're local you should go in for some tasting. It's super fun and a great way to get to know some new olive oils, etc. They're located in the Colophon Cafe building in Fairhaven.

Back to the salad: the tangy dressing paired with the barely roasted asparagus and chickpeas are a perfect compliment to the crunch of the fresh veg. Taste it up!


Need:
1 bunch organic asparagus, washed and ends trimmed
1 can organic chickpeas, drained and rinsed (you can also cook your own from dried)
About 1/4 cup plus 1/4 cup extra virgin olive oil
Juice from 1 lemon
Zest from the same lemon
1/4 tsp salt
1/2 tsp fresh cracked pepper
1 garlic clove, finely diced
1 pkg cherry tomatoes, halved (or quartered if they are fairly large)
1/2 red onion, chopped fine
About 8-10 fresh basil leaves, finely julienned

Do:
Preheat oven to 450.

On a large baking sheet, arrange asparagus in a row on one side. On the other side spread chickpeas. Drizzle about 1/4 cup olive oil evenly on asparagus and chickpeas. Sprinkle evenly with salt and pepper.

Roast in oven for about 5 minutes then check, give them a turn and roast another 2 minutes. Turn oven off and remove. Note: you are barely roasting them. You want them to be basically uncooked, but with a touch of crisp, so don't over cook.

While veg is roasting, combine 1/4 cup olive oil, lemon juice, salt, pepper and garlic in a jar. Cover and shake very very well.

In a medium bowl, combine tomatoes, onion and basil leaves. Pour about half of your dressing on and toss to combine.

Once asparagus and chickpeas are out of the oven, add chickpeas to your tomato/onion mixture and toss to combine. Add a little more dressing at this point.

Now you're ready to plate for serving.

Serve:
On a large plate, arrange asparagus in a row. Pour a generous amount of the tomato salad combination across the top of the asparagus.

Drizzle a bit more dressing on top if you so desire.

Finish with lemon zest and you are ready to serve.

Enjoy!

Asparagus on FoodistaAsparagus

4 comments:

  1. I love this recipe! So simple and light and lovely flavors. This is going on my menu for next week.

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  2. I did shallots instead of the red onion, because red onion lately have been very strong in flavor. This was yummy! Love your blog! Thanks.

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  3. Healthy Mama... thank you! yes, very simple yet truly delicious! Let me know how it goes!

    Lisainct... good idea! I love shallots and agree on red onion... sometimes it's just too much! Thank you for the compliment and thanks for stopping by! :)

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