Wednesday, March 20, 2019

Boquerones Asparagus Salad #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.




I haven't been very good at participating, but this month, I couldn't resist. Our theme for the month is: asparagus. And those are always the harbinger of Spring, for me. So, I jumped right in as Spring is my favorite season.

The Asparagus Party
Inlinkz Link Party

Boquerones Asparagus Salad
Simple salads are a mainstay of our Spring and Summertime meals. Fresh ingredients, some protein, a pop of flavor, and we're set. So, when I picked up some fresh boquerones - anchovies! - I knew I wanted to feature them in a salad. This isn't even really a recipe, but I hope it inspires you to mix and match some fresh produce and embrace the season.


Ingredients serves 4 as a sidedish or 2 as an entree
  • 1 pound asparagus, trimmed and blanched
  • 4 C organic wild arugula
  • 12 boquerones
  • flake salt
  • freshly ground pepper
  • olive oil for drizzling
  • manchego cheese for serving

Procedure
On a serving platter, place the arugula as a base. Top with asparagus. Arrange boquerones on top of the asparagus. Sprinkle with salt and pepper. Drizzle with olive oil. And, just before serving, shave manchego cheese over the top. Serve immediately.

5 comments:

  1. Perfect salad to toast the beginning of spring! Looks lovely!

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  2. I think I would have to pass on the anchovies. I do make a pasta sauce with anchovies that is good but they are all melted into the sauce for flavor. Love asparagus salads though

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  3. So light and definitely perfect for spring (or all year round haha)

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  4. So simple and I love the peppery arugula in there!

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