Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it is suddenly blazing hot here in southwestern Ontario. So this means that salads are in order, both to cool and refresh the palate and to avoid hovering over a hot stove for lengthy periods of time. This sudden heat wave also happens to coincide with the beginning of asparagus season here, and that happens to be my husband's favorite vegetable.

Asparagus is delicious on its own with just a little lemon juice and salt, of course, but it also pairs wonderfully with simple flavors as a backdrop — think potatoes, for example. For this salad, tender cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a lively and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weakness, so I added them into the mix. It all comes together for a simple but elegant and satisfying summer meal, served up with some crusty bread.

Cannellini Bean and Asparagus Salad with Mushrooms

Recipe by Lisa Turner Published on May 27, 2016 Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing Print this recipe Salad: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked) handful of dried curry leaves, crumbled (or 1 bay leaf) 1 lb (1 bunch or 450 g) asparagus 2 teaspoons olive oil 8 large white mushrooms, sliced Dressing: 1/4 cup fresh tarragon 1 teaspoon grated lemon zest 1 clove garlic, minced or crushed juice from 1 lemon (3 tablespoons) 1/2 cup olive oil 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl. Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl. Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus. To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth. Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled. Makes 4 to 6 servings

This is my contribution to No Croutons Required. A monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. It is my turn to host this month.

Other salads to enjoy this summer:
Chickpea Salad with Vegan Mayonnaise
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Classic Greek Salad Revisited
Thai Coconut Mango Quinoa Salad

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Little bites I adore, and that is especially true when I can transform local asparagus into something special. Although I can enjoy this treasured vegetable with little adornment, such as with butter and some salt and pepper, as it shines just as is, asparagus can dress up any dish with some imagination. Pair it with mushrooms and some fine goat cheese and Fontina and you have a plate that is heavenly. An ideal appetizer or a light meal served up with a simple yogurt lemon sauce and some leafy greens, this has to be one of my favorite early summer meals. Oh, and there was some jalapeño soup served up for dinner too and a fine olive loaf. This was one menu that took sometime to plan and cook, and was of course devoured in less than 20 minutes, but worth every bite.

Roasted Asparagus and Mushroom Quesadillas with Goat Cheese

Recipe by Lisa Turner Cuisine: Mexican Published on June 12, 2014 Golden brown tortillas stuffed with crunchy roasted asparagus and a zesty mixture of mushrooms, melted cheese and sun-dried tomatoes Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 12 asparagus spears, ends trimmed 2 tablespoons olive oil 1 large shallot, finely chopped 1 jalapeño, seeded and thinly sliced 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1 cup Fontina cheese, grated 8 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Coat the asparagus in 1 tablespoon of the olive oil and transfer to a roasting pan lined with foil. Roast in a 400° oven until tender, about 10 to 15 minutes. When cool enough to handle, cut into 1 inch pieces. Heat the remaining oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and cook for another few minutes. Stir in the parsley or cilantro and season with salt and pepper. Remove from heat and transfer to a medium bowl. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 4 tortillas. Spread the asparagus and mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 4 quesadillas Serves 4 as part of a light meal or 6 to 8 as appetizer servings.

Other recipes with asparagus to have a look at:
Asparagus With Shredded Paneer and Tomato
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus Pesto Lasagna with Mushrooms

On the top of the reading stack: browsing

Audio Accompaniment: rain

Asparagus and Pesto Risotto with Mushrooms

Asparagus has such an extraordinarily fresh and unique flavor that all I typically need to enjoy the local asparagus in season is a quick steaming or roasting, a pat of butter, a drizzle of lemon juice and a sprinkling of sea salt. But this elegant summer vegetable is quite deserving of a more elaborate treatment when you want to make it the spotlight of a special meal, so long as it is paired with similarly simple but fine flavors.

A simple creamy risotto provides the opportunity to lend even more distinction and flair to asparagus. Fresh lightly sautéed button mushrooms and a simple basil pesto add refined and delicious adornments that enhance the taste experience of asparagus without overshadowing it. Quite easy to prepare and make and just requiring attention, this risotto is really quite a stunning gourmet way to enjoy the asparagus season.

Asparagus and Pesto Risotto with Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on July 4, 2013 Elegant and delicious summer asparagus and fresh mushroom risotto flavored with a simple basil pesto Print this recipe Pesto: small handful of fresh basil leaves 1 large clove garlic 2 tablespoons olive oil 1/2 cup fresh grated Parmesan cheese Risotto: 1 bunch fresh asparagus 8 oz (225 g) button mushrooms juice from 1 lemon (3 tablespoons) 6 tablespoons unsalted butter 4 1/2 cups vegetable stock 2 tablespoons olive oil 1 onion, chopped 1 1/2 cups arborio or other risotto rice 1/2 cup dry white wine 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Prepare the pesto by placing the basil, garlic and olive oil in a mortar and pestle, food processor or blender. Process until blended, transfer to a bowl, and stir in the Parmesan cheese. Set aside. Snap the woody ends off the asparagus and cut the stalks into 1-inch pieces, leaving the tips whole. Chop the mushrooms into bite-size pieces. Transfer to a bowl with the asparagus and toss with the lemon juice. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms just begin to release their juices and brown — about 3 to 4 minutes. Add the asparagus and stir for another 2 to 3 minutes. Remove from heat and drain the cooking liquid into the stock. Transfer the mushrooms and asparagus to a bowl and set aside. Bring the vegetable stock to a good simmer in a small saucepan. In the same pan that the mushrooms and asparagus were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Before adding the last ladle of stock, stir in the mushrooms and asparagus. Add the last ladle, stir a couple of times, then add the pesto. Gently stir to combine, then remove from heat when most of the last ladle of stock has been absorbed. Stir in the remaining 2 tablespoons of butter and season with salt and pepper. Taste for seasoning and serve hot. Makes 4 to 6 servings

Other risottos you will enjoy:
Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Lemon Risotto with Leeks and Mushrooms
Sweet Corn Risotto with Tomato and Basil

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Paul Kalkbrenner

Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes such as butter, olive oil and seasonings such as salt and pepper — and maybe some soft-cooked egg or cheese — there are ways to dress it up without overpowering the unique flavor of this vegetable that is never in season long enough for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries. It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the flavor of a tangy tomato and lemon curry sauce and complements the asparagus with its soft texture. Paneer is also ideal because it doesn't melt when you cook it, further allowing the fresh firm bite and taste of the asparagus to occupy a central role in the dish. I highly recommend using homemade curry powder for the curry — it makes all the difference and it's easy to make up a small batch that will keep in a well-sealed jar for several months.

Asparagus With Shredded Paneer and Tomato

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 20, 2013 Simple, colorful and wonderfully flavorful asparagus and tomato curry with soft mellow paneer cheese and cilantro Print this recipe Ingredients: 3 to 4 sun-dried tomatoes 2 tablespoons butter or oil 3 to 4 shallots, finely sliced 2 teaspoons curry powder 1 large bunch of asparagus (1 to 1 1/2 lbs or 450 to 675 g) 2 plum tomatoes, partially seeded and finely chopped 1 1/2 cups paneer cheese, crumbled or shredded juice from 1 lemon 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro, chopped Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop finely, then set aside. Heat the butter or oil in a large heavy-bottomed saucepan or wok over medium heat. When hot, toss in the shallots and stir until lightly browned — about 2 to 3 minutes. Add the curry powder and stir for 30 seconds. Now add the asparagus, stir once, and add the sun-dried tomatoes, half of the plum tomatoes, a few teaspoons of water and a teaspoon of the lemon juice. Bring to a boil, reduce the heat to medium-low, cover. and simmer until for 10 to 15 minutes or until the asparagus is just tender. Stir in the paneer and the remaining plum tomatoes and lemon juice along with the salt. and cook uncovered, stirring often, for another 3 to 5 minutes to let the liquid reduce. Stir in half of the cilantro and serve right away, garnished with the remaining cilantro. Makes 4 to 6 servings

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you are sure to enjoy:
Asparagus Pesto Lasagna with Mushrooms
Asparagus Mimosa
Warm Baby Potato and Asparagus Salad

On the top of the reading stack: short stories by John Wyndham

Audio Accompaniment: Lux by Brian Eno

I'm sharing this with Jac's Bookmarked Recipes.

Asparagus Pesto Lasagna with Mushrooms

After such a long and dreary winter, spring seems like even more of a treat this year than usual. Spending time outdoors is nearly impossible to resist. It's a time of renewal. Everything is so fresh and lush. The sunshine warming and pleasing to the body, mind and eyes. The fresh foliage and exploding blossoms and spring flowers are still displaying much of their earliest glory and new delights await.

And if you enjoy cooking and place great importance on making healthy and nourishing meals for yourself and your family, then the beginnings of locally harvested produce will stimulate your imagination and palate as will the future fruits of the upcoming seasons.

One of the earliest crops here in southern Ontario is local asparagus. The season is rather too short for my liking, and for my husband too, who adores this unique and rather robust vegetable. It is true that you can pretty much get asparagus anytime of year where I live, but local produce has a freshness that simply cannot be matched. Each year I come up with new ways to serve this treasured veg and typically tend to go with simple pairings of classic flavors and dress it up with butter, olive oil, lemon and seasonings so the asparagus can shine in all its glory while it lasts.

In this instance, I wanted to experiment with a bolder combination and came up with an asparagus lasagna that features a sun-dried tomato and basil pesto that stars right alongside the asparagus. Mushrooms add some meaty texture and understated earthiness. The cheese mellows the dish out resulting in a complex yet synchronous layering of sensations, literally and figuratively, that you won't soon forget.

The inspiration for this comforting and luscious dish came from a recipe I stumbled across from Joanne Bruno. I will admit that I had never really thought of the idea of including asparagus in lasagna before, but after doing a bit of research and brainstorming, I revised the recipe, revised it yet again while cooking, and the result was even better than I imagined. It's an ideal spring recipe that is refreshing and really rather light and easily digestible despite the obvious cheesy component.

Asparagus Pesto Lasagna with Mushrooms

Recipe by Lisa Turner Adapted from Joanne Bruno Cuisine: Italian Published on May 13, 2013 Beautiful fresh-tasting home-cooked lasagna with creamy ricotta cheese, sun-dried tomato pesto and fresh spring asparagus Print this recipe Pesto: 2 cups sun-dried tomatoes, soaked in hot water for 20 minutes 2 cups packed fresh basil leaves 1 jalapeño or 2 green chilies, seeded and chopped 1 clove garlic, chopped 1/4 cup pine nuts 1 tablespoon olive oil 1 small plum tomato, partially seeded and diced 1/3 cup Parmesan cheese, grated Lasagna: 9 to 10 sheets of lasagna, fresh or dried 1 1/2 tablespoons olive oil 1 small onion, finely chopped 2 leeks, trimmed, and sliced into small rounds 1 bunch (1 lb or 450 g) fresh asparagus, ends snapped off and cut into 1 1/2 inch pieces (reserve some of the tips for garnish) 8 oz (225 g) button mushrooms, sliced 2 cups ricotta cheese sea salt and fresh cracked black pepper to taste 1 1/2 cups Fontina or mozzarella, grated 1/3 cup Parmesan cheese, grated 1/2 teaspoon dried dill Instructions: To prepare the pesto, start by soaking the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and reserve the soaking liquid. Place the sun-dried tomatoes in a food processor and add the basil, jalapeño or chilies, garlic, pine nuts and olive oil. Add some of the sun-dried tomato soaking liquid or water as necessary to achieve a smooth but fairly thick spreadable paste. Transfer to a medium bowl and stir in the chopped plum tomato and Parmesan cheese. Set aside. If using dried lasagna, cook until al dente in a large pot of salted water. Drain and rinse under cold water and set aside. Heat the oil over medium heat in a large non-stick skillet. When hot, add the onion and leeks to the pan and cook for 5 minutes, stirring often, until the vegetables are softened. Now add the asparagus and continue to stir for 3 to 4 minutes. Turn up the heat slightly, add the mushrooms and continue to stir for another 3 to 4 minutes or until the mushrooms just begin to soften. Transfer this mixture to a medium bowl and toss with the ricotta and salt and pepper to taste. Butter or grease a 13 × 9 inch baking dish and preheat an oven to 350°. To assemble the lasagna, spread a thin layer of pesto over the bottom of the baking dish. Cover with lasagna sheets and then half of the asparagus-ricotta mixture, spreading it evenly over the pasta. Scatter 1/2 cup of the Fontina or mozzarella on top, along with a few sprinkles of Parmesan. Repeat, beginning by spreading about half of the remaining pesto over the asparagus cheese layer. Cover again with sheets of lasagna, spread the remaining asparagus-ricotta mixture, and scatter another 1/2 cup of the Fontina or mozzarella and a few more sprinkles of Parmesan. End by covering with sheets of lasagna sheets and covering with the remaining pesto overtop. Scatter the remaining Fontina or mozzarella and Parmesan over top, arrange the reserved asparagus tips, and sprinkle with the dried dill. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 or 20 minutes or until the cheese is golden brown. Remove from the oven and let stand for 10 minutes before serving. Notes: To save time, the pesto can be made ahead of time and refrigerated overnight. Using fresh pasta also cuts down on the cooking time and adds to the fresh flavor of this lasagna. Jarred sun-dried tomatoes may be used instead of the dried ones if you drain well before adding to the pesto. Keep in mind that both dried and marinated sun-dried tomatoes often include salt, so take care when adding your seasoning so you don't get an unpleasant sodium kick. You want all of the flavors to shine and complement each other. Makes 6 to 8 servings

More asparagus creations from Lisa's Kitchen you are sure to enjoy:
Asparagus Mimosa
Wild Rice and Asparagus Salad
Warm Baby Potato and Asparagus Salad
Asparagus Pesto Rice

On the top of the reading stack: various stacks

Audio Accompaniment: morning silence

Asparagus Mimosa

Seasonal local asparagus is a real treat here in southern Ontario. Because of the robust and unique flavor of this treasured vegetable, it is best to keep things simple and pair it with just a handful of simple but classic flavors such as butter, lemon or salt to let the asparagus shine. The Italians know this quite well, and love to serve asparagus with eggs — hard-boiled, soft-boiled, in egg sauces or in frittatas.


This is a variation of an asparagus mimosa, a classic Italian asparagus dish served with grated cooked egg and olive oil and often very little else except salt and perhaps a little lemon juice. Although ordinarily a hard-boiled egg is grated for this salad, I made some soft-boiled eggs instead to let a little of the yolk ooze out onto the lightly steamed asparagus — instead of grating the egg you may find it easier to finely chop the eggs instead. I used a little of the extra-virgin O meyer lemon olive oil and the wonderful dry O champagne vinegar that I received recently, both of which enhanced the asparagus beautifully. If desired, add just a 1/2 teaspoon of lemon juice to a salad olive oil, and be sure to use a very light and dry vinegar such as rice vinegar or a dry white wine vinegar.

With a little chopped fresh parsley and just a hint of sea salt and fresh cracked black pepper seasoning, this is an elegant salad to enjoy on a warm summer day, such as the days we've been having here with temperatures soaring to over 30°. I don't mind the heat really, but I don't care to be standing over a hot stove in this weather either. Unfortunately the landlady has resisted turning on the air conditioning so far — just as when she resists turning on the furnace in the winter until the temperatures are numbing! Oh well, this is a lovely apartment, indoor temperatures aside, and I don't mind making these simple salads. But one of these days, I would like to have a house of my own.

Enjoy this elegant dish on your patio or deck along with a whole grain. I am sending this off to my dear friend Jac and partner in arms for this month's No Croutons Required. The theme is to come up with a leafless vegetarian salad.

Asparagus Mimosa

Recipe by Lisa Turner Cuisine: Italian Published on June 19. 2012 Simple, classic and elegant Italian dish of asparagus served with a simple olive oil and champagne dressing and topped with grated egg Print this recipe Ingredients: 2 eggs 1 bunch asparagus 2 tablespoons olive oil 1 tablespoon champagne, white wine or rice vinegar 1/2 teaspoon of sea salt or to taste fresh ground black pepper small handful fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pan and set aside to cool. When cool, peel the eggs and grate with a coarse grater or chop finely. Meanwhile, snap off the woody ends of the asparagus. Steam the spears for 5 minutes, or alternately place in a large pan of boiling water and cook for 2 to 3 minutes or until just tender. (You may cook the asparagus longer for more tender spears, but this dish works better with firm and just-cooked asparagus.) Divide the asparagus between 4 or more serving plates. Whisk together the olive oil and vinegar, and drizzle over the spears. Sprinkle the plates with salt and pepper and scatter the chopped parsley over top. Garnish with the grated egg and serve. Makes 4 or more servings

More asparagus dishes from Lisa's Vegetarian Kitchen:
Warm Baby Potato and Asparagus Salad
Wild Rice and Asparagus Salad
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Asparagus and Feta Cheese Frittata

On the top of the reading stack: The Hunger Angel by Herta Muller

Audio Accompaniment: silence

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

A light and refreshing purée of pesto and white beans served over a bed of warm and delicate lemon-scented rice and topped with sweet and tender spears of local asparagus — this recipe is sure to become a summer classic in my home. And it's very simple to make, even if there is quite a bit of washing up to do afterwards. I'm always a little annoyed to clean up the food processor, even if it's been used for a good cause.

Feel free to lightly steam the asparagus instead of roasting if it's a hot day and you don't feel like turning on the oven.

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

1/2 cup dried cannellini (white kidney) beans
2 tablespoons pine nuts
1/2 tablespoon olive oil
2 cloves garlic, peeled
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1 tablespoon olive oil
1 bunch fresh asparagus

1 cup white basmati or jasmine rice
juice and zest from 1 small lemon

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

Meanwhile, gently toast the pine nuts in a dry pan over medium-low heat, tossing frequently, until the pine nuts are golden brown.

Once the beans are finished, cook the rice according to instructions. Stir the lemon juice and zest into the hot rice, cover, and set aside.

Meanwhile, preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush the spears with a little olive oil and roast for 10 minutes, turning the spears over once after 5 minutes.

Place the toasted pine nuts, olive oil, garlic, basil, oregano, salt and black pepper into a food processor. Process until smooth, then stir into the mashed beans.

Serve the warm bean and pesto purée over plates of warm rice and arrange the asparagus on top. Serves 4 to 6.

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
White Bean Cream of Asparagus Soup
Warm Baby Potato and Asparagus Salad
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: a power washer, just next door

Warm Baby Potato and Asparagus Salad

Large beautiful displays of fresh juicy green local asparagus are a sight to which I've become happily accustomed, but my latest trip to the local market left me with a heavy heart as I realized that this wonderful season must soon be coming to an end. Racing off with two bunches — not quite the last I hope? — I set off to make at least one more asparagus creation while I have time.

Always pairing best with simple flavours, I steamed a bunch of asparagus with fresh baby potatoes and tossed the vegetables with a simple but lively balsamic and Dijon mustard dressing. Served right away to enjoy the warmth and tenderness of the potatoes and asparagus, this was an elegant salad that I think you will find inviting at any time of year, even if the produce isn't local. Enjoy!

Warm Baby Potato and Asparagus Salad

Salad:

1 1/2 pounds baby potatoes
1 bunch fresh asparagus
1 shallot, diced
small handful fresh parsley, chopped

Dressing:

2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
fresh ground black pepper

Steam the potatoes for 20 minutes, or until just tender. Snap the woody ends off the asparagus and cut the spears into 1" to 1 1/2" pieces. Add to the potatoes and steam for five more minutes.

Remove the warm potatoes and asparagus from the steamer and place in a large mixing bowl with the shallot and parsley. Whisk together the dressing ingredients, drizzle over the salad, and toss gently to combine.

Serve warm. Serves 4.

Other potato salads you may enjoy:
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing

On the top of the reading stack: Small Memories by Jose Saramago

Audio Accompaniment: doozer construction and sandblasting

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers