The days are getting longer, the sun is shining, and we know summer is approaching. Warm is coming, BBQ season is coming, fresh vegetables will blow our mind at markets, and now it`s time for some refreshing easy to digest foods. Soon we can choose from plenty of beautiful green or white asparagus, in some countries and regions ramson is blooming, and people go crazy for it. If you don`t know ramson(or bear onion) is a herb most likely to b found growing in the wild, usually on woods. In Eastern-Europe it`s very common, also in some places in North-America. To be honest, for a decent price it can be found all over the world, I saw them at markets and delis in Australia, Singapore and England as well. Ramson tastes a bit like leek, but much better, it`s something that must be tried out, not just for the taste, but it`s very healthy as well. Also, can be used in so many ways, you can easily slice it in your sandwich or salad, or make soup, or even bread with.
When summer comes I always think about yoghurt. It`s easy, and sour, and cold, which is the most refreshing dip or side for a nice BBQ. My all time favourites are tzatziki and labna cheese balls. But nowadays I like to experiment. One thing is sure, onions go well with yoghurt. I just love the nice crunchy chopped fresh shallots, and red onions in the creamy white dip. Other thing I love is dipping, garlic breads and fresh vegetables, me is crazy for that stuff 🙂 So eventually when I spotted the beautiful green bunch of fresh asparagus at the market today, I know I found my perfect companion for my dip.
Again, the recipe is easy. Cos I like sharing easy things 🙂 But yes, it shouldnt take you more than 10 minutes making it! So Enjoy!
(for 3-4 people, as a starter or snack)
200g greek or turkish thick yoghurt.
1 bunch of fresh green Asparagus. About half a kg., mine was 700g. Washed, the bottom cut off.
2 spoons of white wine vinegar
8 big leafs of ramson, rolled up, shiffanade.
2 big shallots, brunoise
Boil water in a medium saucepan. Add some salt. Out in Asparagus and cook for about 2-3 minutes. Make sure you don`t overcook. We are trying to keep a nice green colour here, if you cook it for long asparagus will turn grey..not pretty!
immediately put in cold water, or ice. Will keep the colour, and the veg will be nice and crunchy.
Mix the yoghurt with brunoise shallots, shiffanade ramson, vinegar, salt and pepper.
Serve with asparagus!
- Asparagus and Pickled Onions (3precocious3lotus3.wordpress.com)
- Aspire to Eat Asparagus! (wholefoodsmarket.com)
- Double Asparagus Delight (bewitchingkitchen.com)
- Recipe: Butternut bread puffs (thewonderingchef.wordpress.com)
- Asparagus making sparks in the microwave? (ask.metafilter.com)
- Recipe: Salmon and Asparagus Quiche With Parmesan Cheese (seattletimes.nwsource.com)
- Holly Clegg’s Easter asparagus (thismamacooks.com)