Tested till perfect Salad of White and Green Asparagus with Fiddleheads
Salad of White and Green Asparagus with Fiddleheads
Photography by Yvonne Duivenvoorden

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, frisee and chopped radicchio.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

    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
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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.

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.

Nutritional Information Per serving: about

cal 249 pro 6g total fat 22g sat. fat 3g
carb 12g fibre 5g chol 0mg sodium 322mg

% RDI:

calcium 8 iron 15 vit A 30 vit C 45
folate 78
This recipe is featured on Your seasonal food guide: Fiddleheads
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