This is a veggie side dish that is super simple and fun.  My Mom makes asparagus often and it is really refreshing in the summer, especially.  But you can have this dish any time!  You can also prepare both the asparagus and the vinaigrette a day in advance, for any dinner party or meal you want to make ahead of time.  Keeps life simple!

Did you know that asparagus stalks grow straight up, like blades of grass?  Who knew!!!  I remember seeing my first wild asparagus on a summer walk one day, on the side of a country road, and being so delighted by the straight up stalks of asparagus!  I never knew they grew that way.  Sometimes you don't know how your food originally grows up.  So fun. 

Asparagus has wonderful nutritional value--has vitamin K, folate, vitamin C, vitamin A, and has lots of fiber, phytonutrients, and antioxidants.  Definitely a healthy vegetable!  Enjoy.

Asparagus with a Lemon-Caper Vinaigrette
(serves 2)

Ingredients:
• 1 bunch thin asparagus
• 1 lemon
• Organic extra virgin olive oil(4 tablespoons)
• Capers (3 tablespoons)

1.  Wash asparagus and pat dry on a paper towel.
2.  Break off stems of each asparagus stalk, about 3/4 from tip, where they naturally snap off.  Set aside.
3.  Steam asparagus till bright green, and when they have a slight, soft crunch (about 5 minutes). Be careful not to overcook asparagus. They turn dark in color and get wilted. 
4.  While asparagus are steaming, add 3 tablespoons of capers to a bowl. A little caper juice is okay. 
5.  Add 4 tablespoons of olive oil into bowl.
6.  Add juice of one half lemon into bowl.
7.  Blend capers, olive oil, lemon ingredients in a high speed blender for a few seconds, and set aside, back in bowl.
8.  Once asparagus are steamed, use tongs to place them on a dish.
9.  Serve with a small bowl of the lemon-caper vinaigrette dressing on the side.
10.  Let asparagus cool, either at room temperature or in fridge.
11.  This dish is best served chilled. 
12.  Add a lemon wedge for presentation, and toss a few scattered capers onto the dish for presentation as well, with the side serving of vinaigrette dressing.  Don't forget to drizzle a little vinaigrette dressing on the tips of the asparagus too!

Options:
• Use a mustard vinaigrette instead of the lemon-caper vinaigrette.
• Use a balsamic vinaigrette instead of the lemon-caper vinaigrette.
• Serve with seed crackers, toasted millet bread points, rice crackers.
• Makes a great appetizer.
• Best served the same day or a day later.
• Steamed asparagus, without dressing, can last a few days in the fridge.
• This veggie dish pairs well with a grilled piece of mahi fish! 
• You can use the vinaigrette dressing drizzled onto the grilled fish as well. 
• Use other types of grilled fish with your asparagus dish too.

Enjoy!

july 7, 2015 •  recipe 8
a recipe by Carol Giardino • all rights reserved