I’ve mentioned before that I feel as though there is nothing so wonderful as fresh asparagus in the spring time. Well, there may be some things that thrill me more, but this gorgeously delicious early season shoot is a gem in and of itself.
I am so proud of this photo, by the way. I took this solely with my little iPhone!
In an asparagus themed meal and informational session of sorts, I was bound and determined to prove that my belief and tout of the fact that this lily family member can, indeed, be enjoyed at any and all times held some clout – hence,
Asparagus So Sweet!
1 lb. fresh asparagus (green, white, or purple)
1/4 c. raw honey
1 c. fresh strawberries
1 tsp. freshly grated ginger
1/4 tsp. vanilla extract
Freshly ground pepper
Wash and trim asparagus, removing tough ends and trimming into 1″ pieces. Lightly steam over boiling water, until just beginning to turn bright green. Immediately transfer to an ice bath to end the cooking process. Peel one orange, carefully cutting of any white pith. Fillet (or section). Slice strawberries. In a large bowl, combine asparagus, orange sections, and strawberries.
In a separate bowl, combine the zest of the second orange, the juice of that orange, the honey, ginger, vanilla, and pepper. Whisk together well. Pour over asparagus and fruit mixture. Allow to marinate at least 30 minutes.
Mince crystallized ginger and mint and serve atop the salad, along with Coconut Whipped Cream.
**Follow these simple steps and this recipe from Angela at OhSheGlows for the very best Coconut Whipped Cream.
The addition of crystallized ginger really adds a lovely and surprising sweet zing to the mix – don’t be shy or disregard!