The sun is shining here on Walton’s Mountain, admittedly not all the time but the weather is improving and with it a sense of wellbeing and hope. I love spring, the colours, the scents, that delicate warmth to the skin that has been missed so much over the long hard winter. I feel I can breathe again, feel my mood lifting and can clear my mind of mental clutter that seems to build up when you are holed up in the house bemoaning the cold, wind and rain all the time.
Some of you may have noticed that until last week I hadn’t blogged for quite a while. This is the first time in eight years that I have taken a blogging break. I had to really, ill-health meant that going anywhere near the computer was just not an option. Now I am slowly getting my mojo back and making tentative steps, baby steps if you will, back into health. I have to thank my lovely readers who emailed and messaged me asking if I was okay. I’m afraid I didn’t get back to you as things were pretty bad at the time. Please know that I so appreciated your concern, it means a lot.
Anyway here we are with sun in the sky, greenery all around and those amazing spring colours popping up all over the place. One of the gorgeous greens that is so prolific just now is asparagus. Perfectly formed fresh and crunchy British asparagus is a joy to behold. It makes the stuff you get in the supermarket the rest of the year just pale into insignificance, it is a mere imposter, a pretender to the throne of veggie greatness.
Keep it simple
Asparagus can be prepared is so many ways but sometimes I think keeping it simple is the best course of action. A few ingredients, minimal cooking and let those flavours sing.
For this asparagus mimosa I have used just seven ingredients. While most recipes for asparagus mimosa have the asparagus as the only veggie ingredient and either steam or boil it, I like to add a few thin slices of onion and gently saute the asparagus and onion in a little butter and olive oil. Cialis tadalafil 25mg was prescribed to me half a year ago and now it is already so much popular at https://summitps.org/generic-tadalafil-buy/ among other potency drugs. My wife is just delighted with it actions, I’m not talking about the lover, when I have to spend more energy and effort. While maybe not as healthy as steaming etc this does add a wonderful richness and more flavour to the dish.
Another difference with my asparagus mimosa is that I like to serve it slightly warm and not fully chilled as in most recipes.
When you are buying asparagus look for a strong green colour and firm stalks. Try to avoid those really thick chunky spears with woody stems, you want nice slim young asparagus that is packed with sweetness and flavour. All you need to do to prepare it is to trim off any toughness at the base.
When it comes to eggs always try to go for free range organic. Honestly you will taste the difference and your body will benefit in the long run.
This is spring time dish that is just perfect for lunch, especially if you can sit in a sunny kitchen and look out at all that spring goodness and colour.
- 500 g/1lb 2 oz fresh asparagus
- 2 tbsp thinly sliced onion
- 1 tsp olive oil & 1 tsp butter for cooking
- 1 hard boiled egg
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- sea salt & black pepper to taste
- Trim ends off the asparagus and gentle saute along with the thinly sliced onion in the butter and olive oil for about 3 minutes.
- Remove from heat and place on a serving platter.
- Finely chop the hard boiled egg and mix in a small bowl along with the olive oil, lemon juice, dijon mustard and seasoning.
- Spoon the dressing over the asparagus and serve immediatey.