Asparagus with Spring Onion Vinagrette

Very lightly cooked asparagus is tossed with a flavorful dressing and then served on letttuce leaves.

Finely mince 1 medium spring onion, white and green parts both.  Toss with 6 T. lemon juice or white wine/champagne vinegar.  Allow to sit for 15 minutes.

Add 4 T. extra virgin olive oil plus salt and pepper to taste.

Bring a large pot of salted water to a boil.

Soak 1 bunch of asparagus in a cold water bath.  Swirl the spears around and then remove from the water.

Chop the asparagus in pieces or leave it whole.  Add to the water and cook for 1 minute (parboil).  Remove from the water, place in a colander and rinse briefly with cold water.

Spin the asparagus dry in a salad spinner or with paper towels.

Toss the asparagus with the dressing and allow to sit for at least 10 minutes.

Remove the asparagus, then add dressing to taste to washed and dried lettuce leaves.  Toss the asparagus pieces with the lettuce (or serve whole spears on top of a bed of lettuce) and add dressing if necessary.

CLICK HERE FOR MEMBER NEWS

Your Source for Rain-Fed Produce

“Hi, I’m a Terra Firma vegetable, and it’s been 120 days since my last drink.” There aren’t many places in the United States where you can reliably grow fresh fruits and vegetables in the winter without irrigation. In most of … Continue reading

Rain and Weeds

There’s a very simple way to kill most weeds for much of the year California. You simply cut the plant’s root just below the soil, or better yet, pull the root out of the ground and leave it lying there. … Continue reading

Getting Munched by Munchery

If you live in the SF Bay Area, you have probably heard the news about the prepared-meal delivery company Munchery, who shut their doors and their bank accounts recently without paying their vendors or employees. I’m sorry for anyone affected … Continue reading