It's that time of the week again for “What's in My CSA Box!”
I also have a yummy recipe that is perfect for this season's asparagus. It's a twist on sesame noodles but with nutrient dense asparagus!
First off, my CSA box this week was full of delicious spring goodies!
- two types of head lettuce
- Easter Egg radishes
- baby salad turnips
- green onions
- two bunches of asparagus
If you don't yet know what a CSA is, please read this post!
I am going to admit, I don't love spring vegetables. I am dying for the peppers, tomatoes and cucumbers of summer to start to harvest, but here in Chicago, we are still early in our season!
- We added the spinach to scrambled eggs and salads.
- The lettuce I made…you guessed it…more salad.
- The Easter Egg radishes and turnips were served sliced and raw, once in a salad and the other time with this delicious garlic ranch dressing, which I made with cultured sour cream, cultured buttermilk and cultured mayo!
- The green onions were used in eggs.
- I made this awesome rhubarb compote. Don't you just love rhubarb. We had it over yogurt and over ice cream!
- And, with the asparagus, I made this yummy Asian dish…a twist on sesame noodles. It made a delightful cold side dish!
My daughter came home a couple weeks ago with a photocopied recipe that her former teacher had sent home. It was from the Chicago Tribune and was a recipe for sesame green beans. It looked delicious and I couldn't wait to try it!
Since I had 2 bunches of asparagus this week, I decided to give it a twist and use asparagus instead of the green beans. I think it was a success!
Sesame Asparagus Salad
Adapted from Chicago Tribune recipe
- 1 bunch asparagus, trimmed and sliced into 1 inch long pieces
- 1/4 each soy sauce and rice vinegar
- 1 heaping tbsp peanut butter
- 1 heaping tsp tahini
- 1 tsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp sugar of your choice, I used rapadura
- 2 tbsp snipped chives
- 1 tsp crushed red pepper flakes (more if you like spicy)
- Heat large pot of salted water to a boil.
- Add the asparagus and cook for 3 minutes (do not over cook…should still be crispy)
- Drain and rinse under cold water.
- Transfer to serving bowl.
- Whisk the soy sauce, vinegar, peanut butter, tahini, sesame oil, ginger, garlic and sugar together in a small bowl. (I used my Vitamix)
- Pour over asparagus and toss to mix.
- Allow to marinate and chill in the refrigerator.
- To serve, top with chives and crushed red pepper.
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