Spring & Sunshine Means Asparagus

Lean and green, asparagus reigns as one of our favorite Spring vegetables. No matter what you fancy – roasting, steaming, sautéing, grilling, or even raw – asparagus is a classic staple of Spring cuisine. We simply can not get enough of this vegetable in our kitchen!

Now is the perfect time to visit Healthy Living and pick up fresh, organic asparagus. And, since we fancy grilling when the daylight begins to last, we wanted to pass along a hearty, grilled asparagus salad recipe. This Spring salad is both filling and refreshing, the perfect addition to any outdoor dinner.

Grilled Asparagus & Pea Salad with Roasted New Potatoes
4 servings

2 pounds tiny new potatoes, preferably red
2 tablespoons olive oil
4 tablespoons red wine vinegar or balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Enough dill to yield 3 tablespoons chopped
4 scallions
1 1/2 pounds asparagus
1 bunch arugula
2 cups frozen peas
Sea salt
Freshly ground black pepper to taste
Garnish with Saba and Prosciutto

Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.

In a large bowl mix the oil, vinegar and mustards. Wash, dry, and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.

Pre-heat grill and toss asparagus in olive oil. Grill just until tender. Remove and cut the asparagus into 1/2-inch pieces. Add to bowl with dressing.

Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand. Arrange arugula in flat serving dish.

One minute before the potatoes are finished cooking, stir in the frozen peas. Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.


By Healthy Living Taste Maker Courtney Contos, of Chef Contos Kitchen and Store
65 Falls Rd., Shelburne, VT 05482
Chef_ContosChef Contos