Joana Mendes with a perfect spring recipe that can be served as a light meal in itself or as an inspiring side dish.
Text And Photo By Joana Mendes
Aspargus is one of the vegetables I’m particularly fond of. Thanks to their short season, the chances are that, these days, you’ll find me in the kitchen preparing and eating them abundantly. Anyway, I must confess: I never really gone far with aspargus. That being said, most of the time I stick to only one method of cooking them, which is grilling. Aspargus quickly grilled until just barely cooked, and seasoned with a little salt and a drizzle of olive oil is, in my humble opinion, one of the best ways to pay tribute to the natural flavor of this short season vegetable.
On a recent trip to a local market, I brought home some good looking fava beans – another favorite of mine – and have decided to combine them with some grilled aspargus for a light, quick, and spring tasting salad. The creamy, yet light, mint dressing complements the salad perfectly, adding not only freshness but also a slight tang. However, this is a pretty adaptable side dish, and it could certainly be improved in order to make a more substancial meal: strips of pan-fried tofu could be added in, as well as some cooked brown rice, for extra protein and fiber, respectively. I’d love to hear what are you favorite ways of cooking aspargus, so feel free to shout out your ideas in the comments.
Based in Porto, Portugal, Joana Mendes is the cook, photographer and editor of the Veggies On The Counter food blog. She loves seasonal and natural produce, and her focus as a cook and writer is on whole foods and vegan cuisine.