Vegalicious April 2009

 Asparagus with potato dressing

Asparagus is one of our favorite vegetables. We look forward to springtime when the first asparagus will appear in the markets. Historically, it’s known that asparagus was enjoyed in ancient Egypt, Rome and Greece. Today, we are able to enjoy 4 different types of asparagus. The green is best known and loved in America, while the white is most popular in Europe. Besides those, there is purple asparagus, originating from Italy, and wild asparagus.

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium, making it very useful in many different ways. Last night we enjoyed green asparagus as a side dish with warm potato/herb sauce.

Serving Size: 4

Ingredients:

• small bunch parsley, chopped
• 1/2 lemon
• salt and pepper
• 300 grams potatoes
• 1 kilo asparagus
• 1 red onion, minced
• 3-4 Tbs. white wine vinegar
• 1 tsp. agave or maple syrup
• 4 Tbs. oil
• chives, chopped

Directions:

1. Peel the potatoes and cut in half.
2. Steam the potatoes until the are soft (about 30 minutes).
3. Wash and cook the asparagus al dente or as desired.
4. Chop the parsley, mince the red onion.
5. Using a fork, mash the potatoes lightly.
6. Add the vinegar and lemon juice, a bit of the steaming water from the potatoes or the asparagus and the parsley.
7. Mix to make a sauce.
8. Season with salt and pepper.
9. Serve the asparagus with the potato sauce drizzled over.
10. Garnish with the minced red onions and either a twig of parsley or other herb as desired.

For more asparagus recipes, click here.

4:33 pmin recipes, vegetables by Vegalicious 1 Comment »