[CnD] Weeknight Kitchen: Spring Grill of Asparagus and Scallion Salad

Dale cookinginthedark at att.net
Wed Jun 1 12:02:07 GMT 2011

Spring Grill of Asparagus and Scallion Salad

Serves 4 to 6

We rarely think of scallions as vegetables, yet 
they are as flexible as carrots.
There's an Asian oneness about pairing these two 
like-shaped vegetables of spring.

In this salad, the long stalks are fast-roasted, 
then finished under the broiler for a touch of
char. That char sets off the cool cream of the 
balsamic vinegar and shallot dressing.

1 medium shallot, minced
1/2 tablespoon balsamic vinegar
1/2 tablespoon red or white wine vinegar or cider vinegar
Salt and freshly ground black pepper
2 teaspoons coarse dark mustard
5 tablespoons heavy whipping cream

1 bunch pencil-slim asparagus (1 pound), trimmed of tough ends
3 bunches scallions (20 or so), trimmed of roots 
and of 1 inch of their green tops
1 to 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

2 tablespoons minced fresh chives or scallion tops

1. To make the dressing,
in a medium bowl, blend the shallot and vinegars 
with salt and pepper to taste.
Mix in the mustard and heavy cream. Taste for seasoning, and set aside.

2. Set an oven rack about 5 inches from the broiler.
Preheat the oven to 450°F. Cover a large baking sheet with foil.
Spread the asparagus and scallions over the 
sheet, leaving enough room so they do not touch.
Sprinkle them with the olive oil and a little salt and pepper.
Roll the vegetables gently to coat them with the seasonings.

3. Roast for 6 to 8 minutes, or until the 
asparagus is barely tender when pierced
with a knife
(you should hear them sizzling).
Turn on the broiler and broil for about 2 minutes.
The scallions should have some browned leaves and 
the asparagus should pick up color.
If some of the pieces are browning faster, feel free to pull them out and
set them aside to wait for the other pieces to finish.

4. Pile the vegetables on a platter, and zigzag the dressing over them.
Sprinkle with the chives, and serve.

At 09:49 AM 5/27/2011, you wrote:
>Not yet.
>From: "beverly heninger" <bevie.k at comcast.net>
>Sent: Thursday, May 26, 2011 10:52 PM
>To: <cookinginthedark at acbradio.org>
>Subject: Re: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan
>>  Have you tried these muffins? Just wondering if they are tuff at all?
>>            Thanks, Beverly
>>From: "Cheryl Osborn" <chapalacheryl at gmail.com>
>>Sent: Thursday, May 26, 2011 12:13 PM
>>To: "Cooking in the dark" <Cookinginthedark at acbradio.org>
>>Subject: [CnD] MICROWAVE BANANA MUFFINS with silicone muffin pan
>>>Read more about it at www.cooks.com/rec/view/0,236,159182-232203,00.html
>>>Content Copyright © 2011 Cooks.com - All rights reserved.
>>>1/3 cup vegetable oil
>>>1/2 cup brown sugar, packed
>>>1 egg
>>>1/2 cup water
>>>1/4 cup yogurt (plain, vanilla or banana)
>>>1/2 cup mashed ripe banana (1 medium)
>>>1 1/2 cups unsifted all-purpose flour
>>>1 tsp. baking powder
>>>1/4 tsp. baking soda
>>>1/4 tsp. salt
>>>1/4 cup chopped nuts, optional
>>>Beat together oil and brown sugar; beat in egg.
>>>Blend in water, yogurt, and mashed banana. Add 
>>>flour, baking powder, baking soda and salt; stir in nuts.
>>>Line 12 microwave-safe muffin cups with paper 
>>>muffin cup liners (or use silicone muffin cups that have been oiled).
>>>Spoon batter into muffin cups, filling 2/3 full.
>>>Microwave on highest setting, 6 muffins at a 
>>>time, uncovered, (about 2 to 2 1/2 minutes) or until the muffins are no longer
>>>doughy or wet in center (varies according to 
>>>microwave being used). Continue to microwave until fully cooked. Repeat
>>>with remaining muffins.
>>>Cheryl O.
>>>chapalacheryl at gmail.com
>>>Cookinginthedark mailing list
>>>Cookinginthedark at acbradio.org
>>>No virus found in this incoming message.
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>>>271.1.1/3662 - Release Date: 05/26/11 11:34:00
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