Because I eat out (A LOT), when I am home it has to be something nutrient dense and light.  I eat lots of salads.  There’s nothing precise about this recipe as I just take a couple handfuls of spinach, some chopped mushrooms or anything else I have on hand (tomato, grated carrot, sprouts, roasted beets, nuts, etc) and toss with salad dressing.

 

 

I make my dressings out of oil and vinegar at home so they’re fresh.  Ratio of oil to vinegar is always 3-1.  Use cider vinegar and olive oil, balsamic and hazelnut, sherry vinegar with grapeseed – mix it up, it doesn’t matter.  Pour into a jar and add fresh herbs, mustard (currently on a jar of Denzels made with Crannog Stout, Honey and Thyme), crushed garlic, salt and pepper.  Shake it up!

For the asparagus I shave the skin off the tougher ends and quickly saute in a teaspoon of butter and 1/8 cup water and a pinch of salt until the water disappears. Don’t overcook.  Please.

Spinach mix with dressing on bottom, asparagus layer and then top with soft poached eggs, or chopped hard-boiled egg (I got distracted and hard poached my egg so this version is topped with that, don’t waste stuff), and grated Parmesan cheese (do not use powdered of I will come to your home and scream loudly at you – don’t be disgusting).  Drizzle with a bit more dressing if desired.  I usually add another pinch of salt, but I hear that’s not that trendy these days.  Throw in a bread roll and it’s a quick dinner for me.

Wine pairing?  This one’s tough as asparagus and the acid in salad dressings can overwhelm wine.  Go for a French Sancerre or a fuller NZ Sauv Blanc (not the very grassy ones as then you’ve got grass, with grass).  My twitter-pal and sommelier Dave McNeilly reminded my that Gruner Vetliner would work and I’d wager an Alsatian Gew wouldn’t offend, and hey, what’s wrong with beer?  Nothing.  Try a wheat ale such as Howe Sound Whitecap Wheat Ale.  To really rock this pairing add a squeeze of orange juice into the dressing, or some very finely grated orange rind.