Can you see it? Canada Day is just around the corner! For my American friends - the 4th of July is almost within sight as well.
This is one of our favourite long weekends to work around home, invite in some friends, watch some fireworks displays, and just relax a wee bit.
The field work is done, the crops are growing nicely, even though rain is much needed.
There is still plenty of fresh Ontario asparagus to be found in local markets and this salad features its crisp and tender goodness!
Asparagus Salad (adapted from Mairlyn Smith's book "Healthy Starts Here"
1 bundle fresh Asparagus - washed and trimmed
1/2 Red Pepper - diced
6 oz. jar of marinated artichoke hearts - well drained and coarsely chopped
2 Tbsp. chopped fresh parsley - I used 3-4 Tbsp.
1 Tbsp. Olive Oil - EVO
1 Tbsp. white vinegar
1/2 tsp. grainy Dijon mustard
Freshly cracked black pepper to taste (I also added 1/4 tsp. sea salt)
1 tsp. fresh squeezed lemon juice
Steam asparagus spears till tender crisp and bright green. Immediately drain and plung spears into a bowl of ice water to stop the cooking and preserve the nice green colour. Drain.
Whisk the dressing in the bottom of a mixing bowl. Toss in the pepper, artichoke hearts and parsley. Chop the asparagus into 1/2 inch pieces - leaving the heads intact. Add the asparagus and gently toss. Chill in fridge till serving time.