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madbakerWork has slammed me (and hobbies have eaten the rest of my energy/free time) so here's last week's Resolution Recipe. I made it Thursday or Friday but didn't get to posting until now.
Asparagus and Haricots Vert salad
1 bunch asparagus, trimmed and bound together with kitchen string, spears facing the same direction
6 oz pencil-thin green beans, trimmed
3 Tbsp olive oil
juice of 1/2 lemon
salt and white pepper
1 navel orange, segmented
Fill a large pot with water, add a few tablespoons of salt, and bring to a boil. Add the asparagus and cook forfive three to five minutes, until bright green and tender. Remove asparagus gently from the boiling water with a slotted spoon and place into an ice bath. Once cold, remove the asparagus from the water, discard the string, and set aside.
Bring the same water in the same pot back to a boil and cook the beans forfive three to five minutes, then ditto the slotted spoon/ice bath thing.
In a small bowl, combine olive oil and lemon juice and mix well with a fork. Season with salt and white pepper. Pat the veg dry with paper towels. Combine in a salad bowl, add the vinaigrette and toss gently to coat. Add the orange segments and serve immediately.
What worked: It was fine. Healthy and attractive presentation, too. I added a few slivered almonds for texture.
What didn't: Meh, it was unexciting. I prefer plain ol' steamed asparagus. The boiling times were a bit too long - I like my asparagus and green beans on the squeaky side.
Will I make it again? I might.
Asparagus and Haricots Vert salad
1 bunch asparagus, trimmed and bound together with kitchen string, spears facing the same direction
6 oz pencil-thin green beans, trimmed
3 Tbsp olive oil
juice of 1/2 lemon
salt and white pepper
1 navel orange, segmented
Fill a large pot with water, add a few tablespoons of salt, and bring to a boil. Add the asparagus and cook for
Bring the same water in the same pot back to a boil and cook the beans for
In a small bowl, combine olive oil and lemon juice and mix well with a fork. Season with salt and white pepper. Pat the veg dry with paper towels. Combine in a salad bowl, add the vinaigrette and toss gently to coat. Add the orange segments and serve immediately.
What worked: It was fine. Healthy and attractive presentation, too. I added a few slivered almonds for texture.
What didn't: Meh, it was unexciting. I prefer plain ol' steamed asparagus. The boiling times were a bit too long - I like my asparagus and green beans on the squeaky side.
Will I make it again? I might.
