As I sit here typing this post with a hot cup of tea, music playing Rihanna’s rather appropriate Umbrella in the background off iTunes, Storm Doris is pounding away outside our house. The radio is pushing out warnings of train disruptions and my poor husband is going to be home from work really late as there are delays out of Waterloo. I’m so blessed to be able to do what I do, I have a fun job and love every part of my work – okay maybe not the dish washing after a day of recipe testing!!
One of the parts of blogging is having to be ahead of the curve in terms of the seasons. For example, my poor family had eaten their full of Christmas cake in November because I submit to magazines and they need the recipes well in advance. The same applies with this recipe, with Storm Doris pounding away it seems almost impossible to imagine that we will ever emerge from our weather beaten homes for a glorious summer of good times with friends and family, rosé wine, sun, ice-creams, flip-flops and asparagus salad!
Actually, this is more of a spring recipe because British asparagus is in season from April until June and I thought what better way to celebrate the buds of spring than with an asparagus recipe? That and because for years I was terrified to cook it as I had not idea what to do – truth! Little did I know it is probably the easiest veg to cook yet adds such WOW factor for a side dish or salad. Asparagus cooks in a few minutes just in boiling water, called blanching. One minute if you like it crunchy, two if you prefer it softer….it could not get any easier than that!
The pesto can made with activated cashews and would probably be much creamier. I made it from raw plain cashews because most time I don’t really plan in advance I just cook off the cuff. To activate the cashews just soak them overnight or for a few hours in water, drain it off and use the softened nuts. This recipe does not necessarily have to be served as a salad, chop up the asparagus and serve it warm over sesame pasta or zoodles
- 400g thick stemmed asparagus
- Boiling water for blanching
- FOR THE PESTO
- A handful of fresh mint
- 1/4 cup raw cashews
- 1 small lemon - skinned and chopped
- 1/2 cup extra virgin olive oil
- pinch of salt
- Wash and snip the ends off each asparagus spear.
- Place the asparagus in the boiling water for 1 minute, remove and transfer to the serving dish.
- In a blender combine the pesto ingredients and blend until well mixed.
- Spoon the pesto over the asparagus and serve when ready.