I found out Suzanne (with Tony) is back and we are all crediting her with bringing the sunshine she managed to sneak off island with three weeks ago. Well, if it kept weather beautiful in Canada for them, ok, we'll accept that. But don't do it again!
I'm going to an open house Friday evening, which is more truthfully a "I'm inviting some good friends over to see my new place and that will make me finish painting and getting things in order, and I'll have good food and hope you bring some too" sort of thing. Along with that, I had a lovely moment walking home and having a friend call me over asking if I liked asparagus. Of course I said yes and she promised to come by the cart and hand over her excess, accepting nothing but my glee. Which she did. Perfecto! I now had something great to bring to the open house...but how should I make it special, since usually when I cop some of those spears of ambrosia I steam them, add butter and salt and dive in? I looked up a number of recipes, settling on one that I would still incorporate others into. And so now we have Lemon Marinated Asparagus and Hearts of Palm with Feta and Proscuitto...maybe.
Lemon Marinated Asparagus & Artichoke Hearts
Makes 10 to 12 servings
- 1/2 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced (I used 4 cloves...hey, I like garlic! Let's see if everyone else does)
- 1 (14-ounce) can artichoke heart quarters, drained
- 1 (4-ounce) jar diced pimiento, drained
- 2 pounds fresh asparagus
- Garnish: lemon rind strips
Whisk together lemon juice and next 5 ingredients in a large bowl; add artichoke quarters and diced pimiento, and gently toss. Cover and chill 8 hours or overnight.
Snap off tough ends of asparagus; cook in boiling salted water to cover 3 minutes or until crisp-tender.
Drain asparagus, and plunge into ice water to stop cooking process. Place cooked asparagus in a large heavy-duty zip-top plastic bag, and store overnight in refrigerator, if desired.
Add asparagus to artichoke mixture, and gently toss. Cover and chill 2 hours. Garnish, if desired.
(after cutting off the woody end parts)
then into the baggie overnight
which I didn't have...I didn't have the pimentos either
Both of the bags were put back in the fridge to keep cool...the lime was for zest because I couldn't find any lemons (I did use bottled pure lemon juice in the marinade...shoot me)
Now it's time to mix them together!!! Oh boy!
Tomorrow I'll get back to the other brain churners. One involves a Dinghy Dock experience...so c'mon back. And have an excellent Friday night! I'm planning on it.