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Fresh take: Celebrate the coming of spring with a new look at asparagus

By Wolfgang Puck, Tribune Content Agency on

2 tablespoons white miso

2 tablespoons Japanese-style pickled sushi ginger

1 1/2 tablespoons sugar

1/2 tablespoon soy sauce

3/4 cup (185 mL) canola oil

1 cup (250 mL) cherry tomatoes, cut in halves

1/2 bunch watercress, separated into small sprigs, thick stems discarded

2 teaspoons olive oil

Kosher salt

 

6 red radishes, trimmed and thinly sliced

Ground sansho pepper (available at Japanese markets), Szechuan pepper or freshly ground black pepper

1 package edible pesticide-free organic flowers (available at well-stocked supermarkets)

Bring a large pot of salted water to a boil and fill a bowl with ice cubes and water. Meanwhile, use a sharp knife to trim the cut ends of the asparagus; then, with a vegetable peeler, peel the tough skin from the bottom quarter to third of each stalk. Cut the stalks crosswise in half.

Add the asparagus to the boiling water, and cook for 10 seconds. Drain and immediately immerse the asparagus in the ice water. When the asparagus is cold, drain well and set aside.

To make the dressing, put the rice vinegar, white miso, pickled ginger, sugar and soy sauce in a blender. Blend at medium speed. With the machine running, slowly pour in the oil in a steady stream until a smooth, thick but slightly fluid dressing forms. Transfer the dressing to a nonreactive container and set aside.

To assemble the salad, toss the cherry tomatoes with 2 tablespoons of the dressing, adding more as needed to coat them; set aside. Toss the watercress with the olive oil, season lightly with salt, and set aside.

Arrange the asparagus pieces on a chilled platter or individual chilled serving plates and drizzle with some of the remaining dressing. Mound the cherry tomatoes on top. Arrange watercress sprigs and radish slices on top of and around the tomatoes and asparagus. Lightly sprinkle with sansho pepper and garnish, if you like, with edible flower petals. Serve immediately.


(c) 2020 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

 

 

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