|This amazing pic is by Jenn Co-McMillan at Alchemy Photographic Arts. |
Check out her work on her blog 365 Days of Alchemy (on my list).
Asparagus is my one weakness (ahem) and this is my favourite way to serve it. This recipe is from the amazing Diane Clements of The Tomato Cafe restaurant fame (among other things - like being an Olympian!)
Asparagus Nicoise Salad
Nicoise or calamata olives
3 T red wine vinegar
2 t Dijon mustard
2/3 c olive oil
salt + freshly ground pepper to taste
Trim and cook asparagus until just al dente. Plunge into an ice bath to prevent continued cooking.
Drain and lay out on paper towelling to absorb any moisture. (at this point it can be refrigerated until later or even overnight)
Whisk together vinegar and mustard, add olive oil and mix well. S + P to taste.
Seed and chop 2-4 ripe tomatoes
When ready to serve lay out asparagus on a pretty platter, spread chopped tomatoes, 1/2 c olives (drained) and 2 T of capers on top of asparagus. Drizzle salad dressing over all or pass dressing at the table.