Sometimes the Side is the Star – Roasted Asparagus Salad
|Roasted Asparagus Salad|
Like the sweet trees blossoming, fresh tender asparagus brings springtime realization to our local markets and tables. My herb garden is surging with new growth as the oregano, sweet marjoram and chives explode with tender shoots. It doesn’t matter that we still have cloudy skies or days that seem as cold as winter. Our earth is warming up and our seasonal cooking takes a turn. Allemande right and away from the heavy comforts of stews and hearty one pot soups to lighter fare as our spirits lift in anticipation of warmer, longer days. Simpler and lighter doesn’t mean foregoing those robust flavors that play on your tongue, just new dancing partners switching it up in our kitchen rumba.
Tonight we finally break out the patio barbecue, marinate a very pretty little top sirloin “grilling roast” and simply prepare roasted yukon gold parmesan potatoes. Now with little hip twist, progressive walk, we take a sudden turn with this Roasted Asparagus Salad. Served room temperature with a rich anchovy and mustard vinaigrette drizzle.
On the wine list, Doce Robles Vineyards 2006 Sy-Rific-Cab, a 60% Syrah and 40% Cabernet Sauvignon smooth blend which compliments the steak and stands up to the herby garlic intensity of the salad.
|Fresh Oregano, Sweet Marjarom, Thyme|
|Roasted asparagus in the pan|
|Dinner is Served!|
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Roasted Asparagus Salad
l lb fresh asparagus
½ lb. cremini mushrooms or baby bellas
½ lb cherry tomatoes
2 cloves garlic, minced
2 tablespoons fresh Italian Oregano
2 tablespoons fresh Sweet Marjoram
2 tablespoons fresh Chives
2 tablespoons fresh, tender Rosemary leaves
3 tablespoons olive oil
In a small bowl whisk together:
1 teaspoon anchovy paste
1 teaspoon dijon mustard
¼ cup white wine vinegar
½ teaspoon course black pepper
⅓ cup olive oil
⅛ cup juices from roasted asparagus pan
Salt to taste
Wash asparagus to remove any grit, trim off woody ends. Rub mushrooms clean with damp paper towel and cut in half or thirds depending on size. Chop herbs, mince garlic.
Preheat oven to 400°
Lay asparagus in a single layer in a 9” x 13” baking pan. Drizzle with 1 tablespoon olive oil, toss to coat thoroughly. In a medium bowl, add whole cherry tomatoes, mushrooms, herbs and garlic. Pour in 2 tablespoons olive oil, stir to combine. Pour mixture on top of asparagus. Roast in oven for 15 minutes, remove from oven and turn mixture over. Return to oven and continue roasting for 15 more minutes, until asparagus is fork tender (a little less time if asparagus is thin.) Remove from oven and let cool to room temperature. With slotted spoon, remove roasted vegetables and serve. Drizzle with Anchovy-Mustard vinaigrette.
More about Doce Robles Winery in Paso Robles, CA see www.docerobleswinery.com