A perfect ( healthy) pairing
As soon as you see fresh asparagus on the market, try this spring dish, ideally when sweet Vidalia onions are in season.
These onions are really overgrown green onions, writes Virginia Willis in her new cookbook Lighten up, Y’all: Classic Southern Recipes Made Healthy and Wholesome. The Atlanta author and cooking teacher has given her southern cuisine the low- fat, lowsalt treatment, but kept all the flavour, thanks to using fresh foods in season. It’s a tempting book, well illustrated, with healthy cuisine as its bonus. ASPARAGUS ONION SALAD 1 1/ 2 lbs ( 680 g) medium asparagus, stumps snapped off 4 baby Vidalia onions, white and green parts, thinly sliced on the diagonal Juice of ½ lemon 1 tbsp ( 15 mL) sherry wine vinegar 2 tbsp ( 30 mL) extra- virgin olive oil 1 English cucumber, partly peeled in strips, seeded, cubed 3 tbsp ( 45 mL) chopped fresh herbs ( like flat- leaf parsley, tarragon, chives and mint) Coarse kosher salt and freshly ground pepper ( white pepper preferred) 1. Cut asparagus spears in 3- in. ( 7.6- cm) sections and cook in a large pot of boiling, salted water until just beginning to become tender, about three minutes.
2. Add onions and cook until both vegetables are tender- crisp, about another 30 seconds.
3. Drain the asparagus and onions into a colander and set the colander in a big bowl or sink full of ice water so the vegetables are submerged. ( This quick chilling sets the colour and stops the cooking.)
4. Meanwhile, in a small bowl, whisk together the lemon juice, vinegar and oil.
5. Once vegetables are cold, drain and transfer them to a plate covered with paper towels.
6. Pat dry and place in a salad bowl.
7. Add cucumbers and herbs, followed by the prepared dressing. 8. Toss to coat all the ingredients. 9. Add salt and pepper to taste.
10. Serve at once.