Tag: veggie

Sautéed Asparagus with Tarragon

Oh asparagus: such a fleeting vision. Get it while you can, friends, it doesn’t last long. Whether you like it pencil thin and crisp, thumb-thick and buttery or shaved into ribbons and eaten raw, this is the time to have it. I’ll admit, usually I just steam it or toss inch long pieces into pasta. I like it with lemon, or just a bit of butter, but I don’t usually pair it with herbs, lest it’s delicate flavour be smothered. So imagine how chuffed I was with myself when I found myself standing in the market with a bunch of tarragon in one hand and a bundle of asparagus in the other?

A quick saute in some olive oil got this asparagus off the ground, but the chopped tarragon I threw in for the last 2 minutes of cooking really made it fly. A little sea salt and fresh pepper to finish, and ta-da, a springy, delicious and fast, fast, fast side dish for dinner, or a great addition to breakfast/brunch. (Try dunking the spears into a perfectly runny egg. Heaven.)

Sautéed Asparagus with Tarragon

Rinse and dry 1 bundle of asparagus., Trim the stem ends of any dry bits.

Chop and set aside, 1 tablespoon of tarragon.

Heat 1 tsp. olive oil in a large skillet over medium high heat. Cut the asparagus spears into thirds. Toss in the asparagus pieces into the hot pan and toss quickly like a stir fry. Allow to cook, tossing frequently for about 4-5 minutes. If the pan is hot enough they will get a bit browned, which I liked because it amps up the natural nuttiness. If you’d like to keep them pure green, turn down the heat before any caramelization occurs. Add the tarragon for the last 2-3 minutes of cooking. The asparagus is cooked when it’s bright green and tender. Add a fine sprinkle of sea salt and pepper, et voila! Bon appetit!

Radicchio Salad

Spring is just around the corner! This hearty salad should help hold you over until all the tender lettuces emerge in the markets. The crunchy combination of the sweet broccoli stems and bitter radicchio is punctuated with a sharp, onion-y vinaigrette guaranteed to wake up your taste-buds and the colour and texture of this salad makes it a pleasure to eat and fancy enough for a Sunday dinner. I took the easy route and bought a bag of broccoli slaw because I love its long skinny shreds of broccoli, but you could make this from scratch by grating your own broccoli and carrots. If you are in a real rush, you don’t need to bother supreme-ing the orange, but removing all of the pith and membrane does make for a more pure orange flavour.

For the Salad:

4-5 broccoli stems, shredded

2 carrots, shredded

1 large head of radicchio, halved, cored and sliced into thin strips

the green ends of 2 green onions, sliced into very thin strips (on the diagonal)

1 large navel orange, supremed*

For the vinaigrette:

the white bulbs of the green onions, finely sliced

1 clove of garlic, minced

1 dash of Worcestershire sauce

a pinch of sugar

a pinch of salt

a pinch of black pepper

4 tablespoons of olive oil

3 tablespoons of rice wine vinegar

Allow all the ingredients to sit about 30 minutes in a tightly closed jar. Check for seasoning and shake vigorously to emulsify before dressing the salad.

* to supreme an orange: Slice off the top and bottom of the orange so that it stands stable on your cutting board. Using a very sharp knife, cut down along the height of the orange from top to bottom, removing the rind and white pith taking care to cut away a minimal amount of the orange flesh. Trim any remaining pith so that the fruit is fully exposed. Cut into the orange, making slices between each membrane, extracting crescents of fruit without any attached membrane. Remove all the sections of the orange this way. If you like, squeeze the remaining membrane of all it’s juice and add it to the above salad dressing.