Aspargus, Tomato, and Caper Salad

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.

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.

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7 Responses to Aspargus, Tomato, and Caper Salad

  1. Robin says:

    Yum! Some of my favorite things to eat. 🙂 What is a drying paying?

  2. luminousvegans says:

    This looks so yummy and sounds so simple. Perhaps we should trade places as I am currently loathing the 80 degree weather we are having here in March(!). This dish looks so nom that I would eat it no matter what the weather is too.

    • I love the simplicity of this dish! Not sure this ex California girl can handle 80 anymore. Seattle as turned me into a heat wimp. At this point I’d be happy with anything over 60 though!

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