Well Spring is officially upon us, and with the days getting longer and daylight saving just a few weeks away we’re starting to think about all the delicious summer fare available in our garden and from local farmer’s markets.
One of our absolute favourites, asparagus, should be available by mid-September, we think the asparagus season is far too short, (just a few months at best), so we like to make the most of it while it lasts.
A fabulous match for Two Tails Marlborough Sauvignon Blanc is this delicious Asparagus Caesar Salad recipe, selected from the recipe book “Celebrate Marlborough Sauvignon Blanc” by Belinda Jackson and Jan Bilton.
Asparagus Caesar Salad.
2 slices brown bread
2 tablespoons garlic-infused rice bran oil
4 cups torn cos lettuce leaves
1 cup cherry tomatoes, halved
1/2 – 3/4 cup good Caesar salad dressing
1/2 cup finely grated Parmesan cheese
- Preheat the oven to 200 degrees C.
- Cut the bread into 1 cm cubes. Toss with rice bran oil. Place in a roasting pan. Bake for about 10 minutes, until crisp and golden, stirring once or twice during cooking. Drain on paper towels.
- Trim the asparagus, peel any thick ends with a potato peeler. Steam or blanch quickly in boiling water until crisp-tender. Drain and refresh in icy water. Pat dry.
- In a large bowl, combine cos lettuce, asparagus, cherry tomatoes and bread croutons. Toss with a little of the dressing. Sprinkle with the Parmesan and serve immediately.
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