Here in the Pacific Northwest we are ready for Spring despite the fact that Mother Nature decided to give us some snow this week while the rest of the country is experiencing sun and temps in the 70’s. Well just because the weather refuses to cooperate doesn’t mean we can’t pretend and I have decided to do so with a fresh asparagus salad. It’s light, crisp and easy.

Notes: In my recent cook book readings I learned that if a pinch of baking soda is added into the water that the asparagus is cooked in, it will keep its bright green color.

Ingredients:
1 bunch fresh asparagus
a pinch of sea salt
a pinch of baking soda
1 tbsp olive oil
juice of one lemon
1 tsp agave
1 tsp capers
1 or 2 tomatoes sliced
salt & lemon pepper to taste

Fill a deep frying pan with 2″ of water. Bring to boil. Add salt, baking soda and asparagus to water and boil so it is still slightly crisp (I cooked mine for just over 3 minutes. Remove from water and set aside.

In a bowl mix oil, lemon juice and agave. Stir in capers. Lie asparagus on a plate. Arrange tomatoes over the top. Pour oil mixture over the top making sure to get all asparagus. Add salt and lemon pepper to taste. Serve. This may be made ahead of time and chilled.