Victory is MINE!
It took two growing seasons, but this, the start of the third growing season, has given us ASPARAGUS! I just cut my first handful about five minutes ago. My stalks are about the size of my fingers and beautifully green. Admittedly, I will have a hard time waiting for Scott to come home for dinner to eat them.
In honor of my asparagus, I want to share one of my favorite asparagus recipes. Lemon asparagus coleslaw.
Lemon Asparagus Coleslaw
1 pound asparagus
1/2 head green cabbage
1 bunch green onions, chopped
1 lemon
2T olive oil
salt and pepper
Lightly steam the asparagus (about 3 minutes) and immerse in an ice bath to stop the cooking. Pat dry and slice on the bias into thin slivers. Thinly slice the cabbage and onions. You'll want equal parts asparagus to cabbage. Zest the lemon, and add to the mix. Add the olive oil and the juice from one half of the lemon (unless you like your coleslaw with a bit more zing). Toss and salt and pepper to taste. Serves 4-6.
I also like to add white beans or dried cherry tomatoes to this salad.
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