Blooms from our Bradford Pear tree, so fresh and the bees really love it .
I have several friends that are eating healthy for various reasons and I thought maybe we should, well to a point you know. Eldon is definitely a meat and potatoes man and he is not eating very many potatoes but the meat ? I just cooked a brisket yesterday and it was yummy even if I do say so myself. Marilyn and Mikey are one couple that first come to mind about eating well and healthy. So I wanted to share this recipe with you all, it is a salad and very good. Sometimes when you try a new recipe you have to make it a couple of times and tweak it to your liking but this one was pretty well right on. I did half it, there are only two of us. Well, the furbabies but they didn't get to share with us.
Artichoke and asparagus salad
2 bunches asparagus, ( I snapped the bottoms off of them )
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar ( I used rasberry balsamic vinegar)
1 teaspoon of lemon zest ( did't have it so used some orange zest )
2 teaspoons chopped fresh thyme
1/4 cup olive oil
two 14 oz cans drained artichoke hearts ( I cut them up)
1/2 cup of crumbled feta cheese
Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove. No, not to put out the fire you might start, it does have a good purpose.
Place the asparagus in the boiling water and blanch until bright gree and just tender, about 4 minutes. Transfer the asparagus to the ice water to cool and stop the cooking . Drain well.
In a large bowl, whisk together the mustard, sal, pepper, lemon juice, vinegar, lemon zest, thyme and oil. Gently toss the drained asparagus spears and the artichoke hearts in the dressing. Serve sprinkled with the feta cheese.
There you go, I think a healty dish. Well, it is more healthy than potato salad but I love that also, a good southern dish.
That is it for today. Thanks for stopping by and seeing what is going on in my world today.