Yum
Everyone needs a good side dish don't you think?
When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here! I knew instantly from the recipe that this had to go on my Easter menu. I tell you it truly is a wonderful vegetable side dish! The main star is Asparagus. What says spring more than asparagus? maybe carrots, but asparagus always reminds me to light spring meals.
This dish can be served at room temperature or made ahead and served cold. Either way will do. This is a good make ahead dish. Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! Yum!!!!
So the only regret with this dish is that it took me so long to get it to you. It was outstanding! The dressing really makes the dish so don't skip that part. The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies. Dang that stuff is good! The addition of fresh torn basil and chopped chives takes this dish over the top. We liked this dish so much that I've made it three times in the last 3 weeks. Gotta get that good asparagus in my belly while it's in season!
What do you eat this with? This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!
This is definitely a side dish you will want in your recipe box! Make this soon and enjoy!
Asparagus and Avocado-Herb Dressing
serves 8
2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar
Bring a large pot of water to boil over high heat. Add asparagus and boil until crisp tender, about 3 minutes. Drain, rinse under cool water and pat dry. Set aside.
In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar. Blend until smooth.
Arrange asparagus on a platter. Drizzle with dressing and top with the remaining basil leaves and chives. Serve at room temperature.
adapted from : Cooking Light
When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here! I knew instantly from the recipe that this had to go on my Easter menu. I tell you it truly is a wonderful vegetable side dish! The main star is Asparagus. What says spring more than asparagus? maybe carrots, but asparagus always reminds me to light spring meals.
This dish can be served at room temperature or made ahead and served cold. Either way will do. This is a good make ahead dish. Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives! Yum!!!!
So the only regret with this dish is that it took me so long to get it to you. It was outstanding! The dressing really makes the dish so don't skip that part. The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies. Dang that stuff is good! The addition of fresh torn basil and chopped chives takes this dish over the top. We liked this dish so much that I've made it three times in the last 3 weeks. Gotta get that good asparagus in my belly while it's in season!
What do you eat this with? This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!
This is definitely a side dish you will want in your recipe box! Make this soon and enjoy!
Asparagus and Avocado-Herb Dressing
serves 8
2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar
Bring a large pot of water to boil over high heat. Add asparagus and boil until crisp tender, about 3 minutes. Drain, rinse under cool water and pat dry. Set aside.
In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar. Blend until smooth.
Arrange asparagus on a platter. Drizzle with dressing and top with the remaining basil leaves and chives. Serve at room temperature.
adapted from : Cooking Light
No comments:
Post a Comment