A couple of weeks ago, I shared with you a tester recipe for the Junior League of Wichita’s upcoming cookbook – to be published December 2011. I gave that gumbo recipe a great review – and I have high hopes that it makes the final cut into the published cookbook!
Next up is a second tester recipe – Asparagus and Snap Pea Salad. Though asparagus seems to be dwindling in availability at local stores (and prices increasing as a result,) I knew that I had to make this recipe as directed. Part of my responsibility as a tester is to not alter the recipe, so I even bought radishes for garnish as the recipe directs.
This is probably one of the more unique side dishes I’ve made, because rarely do I serve vegetables cold and tossed in light sauce. This recipe doesn’t hold up well overnight, so I recommend serving this to 4-5 people at once, or cutting the recipe in half. This salad is crunchy and full of very bright, bold flavors. It would be fantastic alongside a grilled white fish with pineapple slices.
Another successful recipe, courtesy of the Junior League of Wichita!
Asparagus and Snap Pea Salad – from the testing collection of JLW’s up-and-coming cookbook
1 bunch asparagus, cut into 1-inch diagonal pieces
2 C snap peas
several radishes, thinly sliced for garnish
2 shallot cloves, minced
3/4 C white wine vinegar
1 TBS lemon zest
1/2 C olive oil
to taste – salt and pepper
3 TBS fresh dill
1. Steam asparagus and snap peas until slightly tender with a nice crunch. Place in refrigerator or dump into ice water.
2. Make vinaigrette: combine shallots, vinegar, lemon zest, oil, salt, pepper and dill.
3. Toss snap peas and asparagus with vinaigrette. Serve immediately.