Although I've cooked with asparagus many times, for some reason it still doesn't inspire me much in the kitchen. It does get me to use our asparagus steaming pot, though I wonder why I bother with it when the asparagus falls out from the sides of the metal basket. I do think the best way to enjoy asparagus is steamed and simply drizzled in some flavoured oil or served with a thick sauce such as hollandaise.
honeymoon in Paris. For starter, we had White Asparagus that served with an excellent zesty sauce. Was it worth every euro? Well let's say I'll never forget it.
Well no fat fancy white asparagus here, only the long traditional spear headed green ones. I made a simple Asparagus pasta salad, seasoned lightly with salt and pepper and then drizzled with equal quantity of good olive oil and white wine vinegar. It looked a little insipid, so I minced some flat leaf parsley and added some raw blushing peppery radishes to it. And because I wanted to show my husband that I do love and appreciate him at this trying time in our lives, I cut some of the radishes into heart shapes. He just smiled, knowing deep down they were there for me too.
No Croutons Required (NCR) which encourages bloggers to create either a vegetarian soup or salad incorporating a specified ingredient, in this case its Asparagus. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen, who is this months host.
I hope you enjoy the simplicity of this seasonal Asparagus and Radish Pasta salad.