Wednesday, July 6, 2016
Asparagus with tuna (optional) Salad
This had really delicious well balanced flavors--but I didn't take the best photo! Nice for a lunch or light supper. We just made two bowls --2 servings. You can serve with crusty bread and a dry white wine if desired.
For 2 individual servings:
One bunch of Asparagus (or as much desired for each salad)
Mushrooms (1 large one for each salad, sliced)--so 2 for 2 individual salads.
1/8 tsp salt(this enough for 2 individual servings).
Peel of 1/2 a lemon for 2 servings
5 basil leaves for 2 servings (it depends on how big the leaves are--so to taste)
2-3 tab of extra virgin olive oil
1 tab of lemon juice (for 2 servings)
freshly ground black pepper
Optional: Tuna, sliced egg, or whatever you desire.
Trim the tough ends off of the asparagus. Place in covered microwave dish with enough water to just cover the bottom of the dish. Microwave 5 minutes and check. Add another 1 minute or so if not tender. When done remove from the dish to cool.
Place the spring greens in each bowl. Top with sliced mushrooms (raw). Place asparagus on top.
In a separate bowl mix the dressing: dissolve 1/8 tsp salt in the 1 tab of lemon juice, adding the peel, basil (chopped), and oil and pepper. Mix well. Pour over the 2 salads. (Note: a tool called a zester is great for getting the peel). Add tuna and sliced egg if desired.