May 20, 2018
A super simple & fresh salad preparation. Can be eaten warm, cold or room temp and will keep for a couple of days.
makes 5-6 cups
1 bunch of asparagus
1 small watermelon radish, sliced
2 Tbsp EVOO
1 tsp salt
½ tsp black pepper, freshly ground
1 Tbsp amchur
3 Tbsp currants
Preheat the oven to 350F. Keeping the asparagus bound, remove the bottom tough part of the stems & cut into 2-3 inch long segments.
Toss with watermelon radish, EVOO, salt & black pepper. Spread out onto a parchment paper lined baking sheet & bake for 4-5 minutes. No longer, should remain bright green & crisp.
Remove from the oven & finish by tossing with amchur & currants. Serve & enjoy.
Use lemon juice instead of amchur or golden raisins instead of currants.
Try this recipe with green beans, add to a grain like quinoa & garnish with cilantro or mint for a cold grain salad.
December 02, 2022