Do you ever feel like your recipe repertoire is a bit tired? A bit been there done that too many times? I personally hit the wall of recipe monotony last Spring and flippantly announced to Brian shortly after school ended, I’m not cooking this summer. It’s too hot and I’m feeling uninspired.
Well, summer is over and it’s time to pick up the spatula again…and what better place to start than in the cookbook I started making in the summer of 2004 when I graduated college.
It is packed with magazine and newspaper clippings, ingredients, heirloom recipes and the like. I don’t open it as often as I did when Brian and I were first married, which is why now is the perfect time to delve into the past.
This recipe comes directly from those pages. Sadie emailed it to me several years ago. Citrus Herb Asparagus is a simple and refreshing side that pairs well with beef, chicken or fish. I also love that this is the one asparagus recipe in the world that can be made ahead of time because it is served chilled.
1 bunch of asparagus, approximately 1 1/2 pounds
zest and juice of one large lime
zest of one orange
juice of half an orange
2 cloves garlic, minced
2 TBSP parsley, chopped
2 TBSP mint, chopped
3 TBSP olive oil
pinch of sea salt
1.) Trim bottom part of asparagus and add to a medium pot of boiling water. Cook for 1 1/2 minutes.
2.) Remove asparagus and immediately submerge in an ice bath to cool for 5 minutes, moving stalks frequently to be sure no hot spots remain. Drain asparagus and pat dry with a kitchen towel. Wrap bundles of asparagus in paper towels and refrigerate until ready to serve.
3.) In a small bowl, combine citrus zest, juice, garlic, chopped herbs and olive oil. Mix well.
4.) Arrange chilled asparagus on a platter and drizzle with citrus herb mixture. Sprinkle with sea salt and serve.