The Gluten Free Edge

SOS Kitchen Challenge

 
Asparagus, the April SOS Kitchen Challenge featured ingredient, is one of those foods, like celery, which I love and that loves me; unlike the many other foods that I love but that do not agree with me at all. The flavor is so fresh and unique. Plain steamed asparagus is perfection but since that is not really a recipe I dressed it up just a tiny bit.

When you snap off the tough ends of fresh asparagus DO NOT THROW THEM AWAY. These ends make a pale green, delightful broth for cooking, so save these fibrous, coarse ends and simmer them in a cup of water with 1/4 teaspoon sea salt.

Asparagus Broth Essence

For this recipe I simmered the asparagus broth down to about 3 tablespoons and added the juice of 1/2 lemon plus 1 teaspoon of olive oil to make a dressing. It all chilled together before dinner and made a refreshing starter on a very warm evening.

Beautiful Aparagus Spears

Chilled Asparagus for Appetizer or Salad
1 bunch of asparagus (1 pound)
1 cup of water
1/4 teaspoon sea salt
Juice of 1/2 lemon
1 teaspoon olive oil

Snap off the tough lower part of the stalks and toss the pieces in a small saucepan.

Arrange the tender spears in a skillet (or in a steamer if you have one). Cooking time will vary by size and type of asparagus but cook the spears just until tender when tested with a fork.

Add the cup of water and salt to the tougher pieces, cover, and simmer until the woody part can be mashed apart with a fork. This will help it to release the flavor in the stem. Remove the lid and simmer gently until about three tablespoons of broth remain in the pan. Discard the solids.

Add the lemon juice and olive oil to the reduced broth. Pour this over the spears in a glass or ceramic (not metal) refrigerator dish and chill until serving time.

When no one is watching ‘taste-test’ a couple of spears just for quality control

Serve alone, garnish with toasted sesame seeds, or incorporate into a more elegant salad.

Asparagus Salad Is Served!

Gretchen