“Mama… Look at all of the asparagusses!! Can I pick them?”
This summer is going to be the summer of the garden, though it’s not exactly my garden.
For the past few years, we’ve had a small garden in our backyard. I’ve grown a few tomatoes, peppers, and herbs in three small raised beds. But, this year, we’ll be gardening on a slightly larger scale.
My parents are in the process of moving to a new home with a large garden, and we are all eager to help and see things grow. There’s a berry patch, grape vines, large raised beds for herbs, greens, peppers, and tomatoes, and plenty of room left for beans, pumpkins, melons, and more. And, there’s a large asparagus patch!
A few weeks ago,, we picked close to two pounds of asparagus from the garden. There’s something very fulfilling about growing and picking your own food (though, in the case of the asparagus, I did little to nothing)… But, it’s even more fulfilling to see the kiddo getting involved… And excited.
Now, if I could just get her to actually eat some of the asparagus…
Asparagus Ribbon Salad
Ingredients
- 1 lemon
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1 pound of asparagus
- 1 cup sweet peas (steamed, if frozen)
- Kosher salt
- Freshly ground black pepper
- Pecorino Romano
- Baby lettuce (optional)
Instructions
- Zest and squeeze the juice of your lemon into the bowl you’d like to prepare your salad in. Add olive oil and mustard and whisk to combine.
- Using a vegetable peeler, peel ribbons of asparagus into the bowl. Slice any remaining pieces of asparagus into the salad. Add the peas.
- Toss the salad to evenly coat all of the vegetables with the dressing. Season to taste with salt and pepper. Garnish with flakes of cheese. Serve plain or on a bed of baby lettuce.
