Asparagus Colour & Crunch

Printemps 2017
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food and drink

BY: Victoria Walsh

The first sight of Ontario asparagus marks the start of warm days to come. Blanch these thin spears, then serve them warm, at room temperature or cool with one of these delightful garnish combos.

1. Pour ½ cup (125 mL) olive oil into a large wide skillet set over medium-high heat. Add 1 can (398 mL) chickpeas, rinsed and drained. Cook, in a single layer, stirring occasionally until golden and crispy, about 15 minutes. Using a slotted spoon, remove chickpeas to a paper-towel- lined plate. Pat with paper towels. Turn warm chickpeas into a bowl. Sprinkle with ¼ tsp (1 mL) salt. (This will make enough chickpeas for 4 garnishes.) Coarsely chop the tops of 1 carrot. Thinly slice 1 large or 2 small radishes. Arrange 1 serving of blanched asparagus over a serving platter. Squeeze a wedge of lemon overtop. Scatter with sliced radishes and fried chickpeas. Sprinkle with chopped carrot top.

What to Serve

Stock Type385674
$3.45