Skip to main content

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.

Comments

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

    ReplyDelete
  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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...