Despite the fact that I’ve had to drag my trakkie daks and uggies from the back of the wardrobe twice in the last three weeks, it is almost summer in Queensland.
And with summer comes excitement about all the beautiful fruits and veggies that abound for this all-too-short season. One of my favourites is asparagus.
I’ve had a fascination with asparagus since I was a little girl.
Actually, that’s not quite true.
I’ve long had a fascination about what asparagus does to a certain bodily function.
You know the one I mean.
Yep.
How eating asparagus makes some people’s wee smell funny.
Interestingly, I’ve since discovered there are four types of people in the world:
- people who have funny smelling wee after eating asparagus and can smell it
- people who have funny smelling wee after eating asparagus but can’t smell it
- people who don’t have funny smelling wee after eating asparagus but can smell other people’s funny smelling wee
- people who don’t have funny smelling wee after eating asparagus and who also can’t smell it.
I used to be #3. For a really, really long time I was #3. In fact, the only reason I ate a dreaded green veggie as a kid was to see if I could switch from being a #3 to being a #1.
It finally happened about five years ago. And I have NO IDEA WHY!! But YAY for funny smelling wee!!
So enough about that 🙂
The salad dressing is what makes this asparagus salad – and I found it, funnily enough, on a tag that was wrapped around a bunch of asparagus I bought at Woollies at least 12 years ago.
The key ingredient is fresh basil – another beautiful spring and summer food.
I’ve made the dressing loads of times as it works really well with all sorts of salads, and also just over beef or chicken or fish.
What you need
- 1 bunch of asparagus, ends snapped off or trimmed
- 2 generous handfuls of baby spinach leaves, rocket or other green leafy bits
- a handful of cherry tomatoes, cut in half
- 50g fetta cheese, crumbled
- 1/2 red onion, finely sliced
- 1tbs good quality olive oil
- 1tbs balsamic vinegar - I love an apple or raspberry balsamic
- 1/2 clove garlic, minced
- 2tbs chopped fresh basil (don't use dried - it's revolting in this dressing)
- pinch of sugar
What you do
- Place all the ingredients in a small bowl and whisk well. Refrigerate until needed.
- Cook the asparagus to al dente. I usually half fill a small frypan with water, bring to the boil, pop the asparagus in for 1-2 minutes, drain and rinse in cold water. If you have time, grilling the asparagus on the BBQ gives it a beautiful char-grill flavour
- Place all the salad ingredients in a bowl and add the dressing. Mix together gently using your hands.
- Delicious with grilled or BBQ chicken, lamb, beef or fish. Or just on its own with some crusty bread.
What type of asparagus person are you??? 🙂
Jo Tracey says
I’m definitely going to be making this one!…& paying closer attention to the toilet bowl…
Nic says
I’m a 1! It fascinates me too!
Amanda (@lambsearshoney) says
I’m trying to encourage the warmer weather by serving salads down here, Mel. We’re still in trackies and uggies, but I’m sure we’ll be complaining of the heat soon enough.