Lemon, Pepper, and Asparagus Salad
Spring has finally sprung here in Cincinnati. And with the addition of a shiney new grill to our family, we’ve been opting for easy-peasey meals which include grilled meat and a pile of fresh vegetables. For maximum ease of meal prepping, we just grill the veggies, but sometimes I like to prepare them in other ways.
Lemon, pepper, and asparagus salad is one of those ways. This salad really highlights the fresh in-season asparagus. Since it cooked for a few minutes on the stovetop, it keeps a nice crunch and vibrant color.
The lemon juice and freshly ground pepper just enhance those flavors. I threw in some heirloom cherry tomatoes to add some color and texture to the dish. You could make it with or without the tomatoes.
One note about fresh tomatoes. I ALWAYS season them with coursely ground sea salt and freshly ground pepper. No matter what I’m doing with them, they always get seasoned. And don’t be afraid to use some salt on tomatoes. I remember watching an episode of Barefoot Contessa years ago where she talked about how the flavor of a tomato can really be enhanced by some salt, and how it’s hard to over-salt a tomato. I took those words to heart and firmly agree with her.
One Year Ago: Marbled Chocolate Chip Bundt and Pumpkin Cinnamon Swirl Bread
Two Years Ago: Lemon Garlic Roasted Chicken and Carrot Cake and Cheesecake Cake
Three Years Ago: Spring M&M Pretzel Treats and Vanilla Buttercream
Four Years Ago: Fauxstess Cupcakes and Spinach Pasta with Chicken Sausage, Mushrooms, Goat Cheese and Tomato
Lemon Pepper Asparagus Salad
Yield: Serves 4-6
Ingredients:
1 bunch asparagus (rinsed)
zest and juice of 1/2 lemon
2 tsp pepper
1 tsp salt
2 Tbsp extra virgin olive oil
1/2 pint cherry tomatoes, sliced in half
bowl of ice water (for blanching)
Directions:
Chop the asparagus into small pieces.
Put the asparagus and a splash of water in a pot on the stove top. Cover with a lid and cook on medium heat for 2 to 3 minutes, until asparagus turn bright green. Turn off the heat and transfer the asparagus to the ice bath.
Allow to sit in the ice water for a couple of minutes. Drain and transfer to a mixing bowl.
Add the oil, salt, pepper, lemon juice, and tomatoes and stir well. Chill in the refrigerator until ready to serve. Garnish with extra lemon zest if desired.
Recipe from Keep It Simple Foods
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.