I know you were expecting some sort of Lenten offering on this, the 31st day of the season. I got side tracks. All I can say is welcome to my mind. To the rest of the world, it might seem a dysfunctional, easily derailed environment. Yet for me the thought process works and it does make perfectly logical sense. Hubby would care to differ. I invite you to follow the thoughts that led to today’s posting to a wonderful, First-Class Asparagus “Salad” served on the final night aboard the Titanic. Although not a straight line, the string of thoughts aren’t totally random. Ready, set . . . here we go.
Lent leads to Easter.
Easter – Spring – Asparagus. A few years back, I made a wonderful salad for our Easter Table that featured Asparagus and Tomatoes. My family loved the Easter Salad. Salads are cold. Now thoughts of cold asparagus drifts through my head.
Asparagus – Spring – April – April Foods. For April Fools Day I shared an English Dessert called Berry Fool. We’ve moved on from cold salads to thoughts of England and things that are cold. These thoughts dance slowly through my mind.
Asparagus – Spring – April – England – Cold. The Titanic set sail from England in the spring of 1912, on April 10th. That is one hundred and seven years ago today. On their ill-fated final night aboard the luxury liner, First Class passengers were served an elegant asparagus salad said to be kissed with liquid gold.
There you have it – we’ve arrived!
What began as thoughts of asparagus salad ended with thoughts of asparagus salad. We’ve come full circle.
Asparagus Salad with Champagne-Saffron Vinaigrette
1 1/2 lbs asparagus
1/2 sweet red pepper, finely diced
Holding asparagus halfway up stalk, snap off woody ends at the natural breaking point and discard. Line asparagus up, tips even. Trim ends to create asparagus spears all the same uniform length.
In a wide, deep skillet or large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until they are tender but not limp.
Drain the asparagus and run under cold water until completely cooled; drain well.
Chill asparagus spears until ready to serve.
Core red bell pepper. Cut pepper in half lengthwise. Wrap half of the pepper well and refrigerate for another use.
Cut remaining half into small strips. Lay strips together and dice into small pieces. Set aside until ready to use or store in container in the refrigerator.
1/4 teaspoon saffron threads
1 Teaspoon Boiling Water
1 1/2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Pinch of granulated sugar
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
In a large bowl, stir saffron into 1 teaspoon of boiling water; let stand for 2 minutes or until the threads have softened.
Add Champagne vinegar, mustard and sugar. Stir until blended. Whisking continuously, drizzle in olive oil.
Season with salt and pepper to taste.
To Serve: Plate Asparagus on individual plates, drizzle with Champagne-Saffron Vinaigrette. Gently turn asparagus to coat in vinaigrette. Garnish decoratively with diced peppers and serve.