Today I was christened The Queen of Asparagus by Hilary Melton-Butcher which I guess is kind of justified by the fact that I eat so much of it, in season, and also post so many recipes. Wednesday, one of the owners of the bowling alley asked if I had managed to obtain any asparagus yet, I assured him I had, he said he wondered because he passes an apple farm on the way to work which sells asparagus and he said he could get me some. Under those circumstances I asked him to pick some up for me as he passed the place anyway. Thursday we went in to the alley and he had about $15 worth as I requested, but he wouldn’t take a penny for it. So very nice of him. They are glad of the help I give them in forming the winter and summer leagues. Not a lot, but they obviously appreciate the little I do do, which is very nice. It is supposed to be locally grown, but not from Barrie’s – I didn’t know there was another asparagus farm in the area. Barrie’s is still the best.
I started walking on my treadmill again this week, that was on Monday, on Tuesday I got a sore foot and had trouble walking all day, how typical. I will be trying again today, Friday. It has been fine bowling so it should be OK for walking on the treadmill again. I am not quite sure what was wrong but it seemed connected with my flip flops or thongs which, at present, I cannot wear. I can’t do a lot on the machine anyway, but every little helps. When I think how I used to walk 4 miles a day not so many years ago, it really annoys me but what can you do?
The weather still isn’t much good here yet, the trees look lovely still, but the skies have been cloudy and sunshine we have not had. It’s not really cold but it’s not really warm either. It reminds me of a line out of the song June is Busting Out All Over from Carousel “a crowd of doubting Thomases was predicting that the summer’d never come”. I know it’s not June yet.
Asparagus and Endive Salad
1 lb fresh asparagus , trimmed and cut into 2 inch pieces
1/2 tsp grated orange peel
1 Tbs Juice, orange, fresh
2 Tbs seasoned rice vinegar
1 Tbs olive oil
1 Tbs small shallots , minced
1/2 tsp sugar
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
8 oz Belgian endive, fresh, head , cut lengthwise into 1/4 inch strips (2 heads)
1. Place 1/2 inch of water at the bottom of a 12 inch pan and bring to a boil over high heat. Add in asparagus and cook until tender yet crisp, about 2 minutes. Place in strainer, rinse under cold water, drain, and pat dry with paper towels.
2. In a large bowl, whisk together the orange peel, orange juice, vinegar, oil, shallots, sugar, salt, mustard, and pepper until well combined.
3. Add the asparagus and endive to the bowl with the dressing. Mix well to evenly coat and serve.
Light and elegant salad combining asparagus and endive in a homemade orange Dijon vinaigrette.
Try using a sugar substitute instead of regular sugar.
Have a great day