Between the scones and the pop tarts it was a very SWEET long weekend. It was time to do a market run and pick up some healthy stuff to start the week off.But first let me tell you about our current living conditions. Our air conditioner broke today and although many people can live without one I’m finding it a tad uncomfortable ….. especially when it’s 33C outside. Oh ya, and I’m writing this post to you in lockdown. Why? Because my husband said that our bedroom door needs to be closed so we can keep any cool air inside the room. Cool air? What cool air? Doesn’t hot air rise?He’s planning on sleeping in the basement tonight and I’m planning on sleeping inside the refrigerater….most likely in the vegetable crisper.Prior to the air conking out I made this….an extremely light and refreshing side dish for dinner – which never took place because it was too hot to cook so I took everyone out for chinese food. It was so nice a chilly in the restaurant I even brought a jacket.But look how pretty this is….I guess I will eat it for lunchie tomorrow.And as far as these white asparagus go……they kinda turned a light green when I steamed them. I don’t understand. If I wanted green I would have bought green.Oh and have you ever shocked your vegetables? Let me tell you how. It’s a process which involves dunking your steamed vegetables into an ice bath to keep them from changing color and to stop the cooking process quickly. It’s great to do with broccoli as it retains it’s color beautifully when you ice them. I know. You’re shocked right?
- 1 bunch of aspargus, rinsed well, trimmed, steamed and shocked. See how to do this.below.
- ¼ cup homemade pesto - click here for recipe
- 2 radishes, grated for garnish
- Extra virgin olive oil, salt and pepper
- Steam aspargus until tender. about 5 to 8 minutes. Drain and quickly plunge into a large bowl which is filled with ice and water to stop the cooking process.
- Let sit to cool completely.
- Drizzle with olive oil, coat with fresh pesto and garnish with radishes.
- Season with salt and pepper to taste.
- Serve cold.