Our unusually cool (sometimes cold) and wet spring has meant that asparagus has been late to the table around here. The local farmer's market opened on Saturday. Alas, I was going to miss the opening as I
had an early morning meeting. Even worse, the weather report was for morning storms!! Thank goodness they never materialized and, from the looks of neighbors strolling by our house until well after noon toting baskets laden with spring offerings, the market was a success. I directed The Baker to visit our favorite farmer (LE Gardens) and bring home a "mess" of asparagus. He gave me a strange look as I'd never used "mess" to describe how much of something. It is a southern term that I heard often growing up. I don't know how much a "mess" is to this day. Do any of you? He arrived home with a little over a pound of freshly picked, and very welcomed, asparagus.
We've been enjoying this salad for years. By adding the tomatoes, basil and onions to the warm asparagus, the tomatoes give up some of their juices that blend with the dressing.
1 pound asparagus, cut in bite sized pieces (an inch or so)
5 cups cherry tomatoes, halved
1/2 cup thinly sliced green onions, including some of the tops
1/2 cup fresh basil leaves, julienned
1/4 cup good olive oil
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
2 tsp Dijon mustard
Kosher salt and pepper to taste
1. Bring a large pot of water to a boil and add salt. Add asparagus, cover and simmer for three minutes. Immediately drain but do not rinse with cold water. Instead, stir the tomatoes, green onions and basil into the warm asparagus.
2. Add the dressing and serve immediately or chill.