If you have not noticed already, I really like asparagus. Asparagus is one of my favorite vegetables and when it is fresh and in season I can’t seem to get enough of it. Early this morning before anyone in my family decided to crawl out of their beds, I was already out of the house driving my little car along the back roads of Southern Oregon looking for wild asparagus. Asparagus can be found in mid spring along roadsides and in orchards under the blooming pear trees. I was hoping to find some this morning but, it appears to be a bit early in the season. Maybe I’ll find some next week….
If you ever have the opportunity to hunt for wild asparagus, there are two very important rules to remember. First of all, find a place where the asparagus is not sprayed with herbicides. If you see asparagus poking through the ground and there are no weeds or grasses around it, don’t pick it. Ever. Don’t even think about it. It’s not safe to eat. Second, always ask the property owner before taking off into an orchard looking for asparagus. You really don’t want to be dealing with the owner’s big mean watch dog or the owner himself. It’s always best to ask first.
Before I go on about the Asparagus and Champagne Mango Salad, I want to thank Weng at ApronandSneakers.com for nominating me for the Liebster Blog Award. If you get a chance, stop by her site and check out her work. Weng’s photography is amazing and her recipes are outstanding.
The Liebster Blog Award is sort of a chain letter among bloggers meant to showcase exceptional up-and-coming bloggers with less than 200 followers. It is a recognition that a fellow blogger has noticed and appreciated your work. Liebster is German for dearest, favorite, or beloved.
Here are my five nominations for the Liebster Blog Award:
Beti at Beti Vanilla
Purabi at Cosmopolitan Currymania
Tia at IamSimplyTia
Tobias at TandTeacake
Rules for the Liebster Blog Award:
Thank the Liebster Blog Award Presenter on your blog
Link back to the blogger who nominated you
Copy and paste the award on your blog
Reveal 5 blogs of your choice
Let them know by leaving a comment on their blog
Now back to asparagus… My Asparagus and Champagne Mango Salad is made with fresh picked asparagus, sweet champagne mangoes, crunchy red peppers, purple onions and a wonderful maple red wine vinaigrette. It’s easy to make and is perfect to serve on a warm spring day. Enjoy! Tessa
- 2 cups asparagus
- 1 cup red bell pepper diced
- 1/2 cup red onion diced
- 2 champagne (yellow) mangoes peeled and diced
- 1/4 cup parsley chopped
- 1/4 cup red wine vinegar
- 1/4 cup maple syrup
- 1/4 cup light olive oil
- ¼ tsp black pepper or to taste
- ¼ tsp salt or to taste
Fill a large saucepan with water and bring to a boil. Add 1 tsp. salt to the water (salt helps keep the bright green color in the asparagus). Wash, trim and cut the woody tips off the asparagus. Toss the woody tips in your compost bin. Cut your asparagus into 1″ pieces on the diagonal. Put asparagus in boiling water. Cook asparagus for about 3 minutes. Quickly remove asparagus and immediately put into cold ice water. Wait a few minutes until the asparagus has cooled and then drain. Meanwhile, prepare your vegetables and mango and set aside. Grab a large mixing bowl and whisk together the red wine vinegar, maple syrup, olive oil, black pepper and salt. Add asparagus, mango, onion, red bell pepper and parsley. Toss to coat. Serve cold. Makes about 4 servings.