Sunday, March 27, 2011

Spring Has Sprung

Happy Sunday.  Hopefully Spring is beginning to bloom depending on where you live.  If that's not the case, fret not because last night I came across a spring-inspired dish that will whet your appetite for the season.  

Two of my favorite vegetables, asparagus and fennel, get dressed up with some chopped capers and a light lemony, mustard seasoning courtesy of Bon Appétit magazine.  The recipe pairs it with halibut which I may choose if it's available at the market today.  Enjoy!

by Ivy Manning
Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.
Yield: Makes 6 servings
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

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