When I saw these asparagus bunches in store, I could not help but taking photos of them. Asparagus is such a pretty vegetable, one cannot deny it. With the simplest set up and the ever lovely unbalanced natural light from my window, the shots were taken with great pleasure. These are one of my most favorite photos to date. And I do mean it.
The real beauty of asparagus, especially in spring or early summer, is in the flavor. In my recent night out, I got to sample a nice salad – a whole ball of fresh creamy mozzarella with chopped young uncooked asparagus with a hint of mint and some other baby leaves. Simple yet fantastic for the warmer we have nowadays.
At home, I tried something slightly different, a little bit more to my taste. Tomatoes are appearing in abundant and I love them with balsamic vinegar. Then, there are the bitter peppery rocket leaves. And of course, one of my discoveries of late – fried haloumi. This cheese is fantastic. It reminds me of firm tofu but a lot creamier and tastier.
The salad can be eaten as it is. Or serve with thick slice of sourdough cibatta. Either way, it is a lovely lunch.
I am sending this entry to Weekend Herb Blogging, which has been transformed while I was absent! Our host of this week is Heather from Diary of a Fanatic Foodie. Please do make your way to her blog for the round up!
Ingredients (for 3)
2 bunches asparagus spears, wooden ends trimmed, blanched
180g haloumi, cut into 1cm slices
2 ripe tomatoes, diced
A pinch of sugar
Dry oregano – a bit
Mix the diced tomatoes with basalmic vinegar (1/4 cup) + a bit of sugar + oregano. Set aside.
Blanch the asparagus in salted boiling water.
Place a non-stick pan over medium heat. Fry the haloumi slices until golden brown on both sides.
Divide asparagus spears on plate. Followed by haloumi slices, rocket leaves and the tomatoes mixture. Enjoy as a salad or served with bread.
And I leave you with a rather unconventional shot of asparagus!