Salad of White and Green Asparagus with Fiddleheads
Some people believe that white asparagus, which grows covered with soil and therefore never receives the sunlight needed to produce green chlorophyll, is the finest of the asparagus family. If you can't find it, use all green. Look for a mixture of sturdy mixed greens that contains baby romaine, frisée and chopped radicchio.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 249 |
| pro | 6 g |
| total fat | 22 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 322 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 15% |
| vit A | 30% |
| vit C | 45% |
| folate | 78% |
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8 oz (250 g) fiddleheads, cleaned
8 oz (250 g) green asparagus
8 oz (250 g) white asparagus
4 cups (1 L) mixed salad greens
1 cup (250 mL) fresh raspberries
1/4 cup (50 mL) sliced almonds, toasted
Raspberry Vinaigrette:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) raspberry or red wine vinegar
1/2 tsp (2 mL) each granulated sugar and salt
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) pepper
Preparation:
Raspberry Vinaigrette: In small bowl, whisk together oil, vinegar, sugar, salt, mustard and pepper; set aside.
In steamer rack over 1 inch (2.5 cm) boiling water, steam fiddleheads until tender-crisp, about 8 minutes. Chill in cold water; drain well and pat dry.
Meanwhile, snap off woody ends of green and white asparagus. Steam stalks until tender-crisp, about 4 minutes. Chill in cold water; drain well and pat dry.
In large bowl, toss mixed greens with half of the dressing. Toss fiddleheads and asparagus with remaining dressing. Arrange greens on plates. Using tongs, arrange fiddleheads and asparagus on top. Garnish with raspberries and almonds. Drizzle with any remaining dressing.
In steamer rack over 1 inch (2.5 cm) boiling water, steam fiddleheads until tender-crisp, about 8 minutes. Chill in cold water; drain well and pat dry.
Meanwhile, snap off woody ends of green and white asparagus. Steam stalks until tender-crisp, about 4 minutes. Chill in cold water; drain well and pat dry.
In large bowl, toss mixed greens with half of the dressing. Toss fiddleheads and asparagus with remaining dressing. Arrange greens on plates. Using tongs, arrange fiddleheads and asparagus on top. Garnish with raspberries and almonds. Drizzle with any remaining dressing.
Additional Information
- Tip: To clean fiddleheads, snap off bright green tops from ferns, leaving 2 inches (5 cm) stem attached. Rub off dry brown casings. Soak fiddleheads in sink half-full of cold water, changing water several times to remove any grit or casing particles. Drain well.
Source
Canadian Living Magazine: May 2008
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