Asparagus and raspberries go together like a good marriage even though their seasonal availability rarely overlaps. By the time local raspberries ripen in July, asparagus is usually done for the year.
Even shipped California produce makes this simple salad delicious. For nearly 20 years, I made asparagus, raspberry, pine nut salad year round.
The recipe hails for Charmaine Solomon’s complete Vegetarian Cookbook and is one of my most beloved fresh vegetable dishes. Over time, I made some big adaptions, mainly the substitution of asparagus instead of green beans. Both kinds of vegetables work but asparagus is more of a family favorite than green beans.
The sweet berries are surprisingly tasty in this snappy fresh garlic dressing. Put the whole thing on top of fresh steamed asparagus with a topping of pine nuts and a gourmet treat evolves.
Yes, all this is low calorie too. It sounds too good to be true. Make your asparagus, raspberry, pine nut salad and discover how wonderful good-for-you fruits and vegetables can be when paired together in the right way.
Asparagus, Raspberry, Pine Nut Salad
1 cup tap water
2 garlic cloves
1 pound of asparagus
1/3 cup raspberries
2 tablespoons raspberry vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
1/4 cup olive oil
3 tablespoons pine nuts, toasted
Microwave on high long enough to boil water in a large glass measuring cup. Take out of microwave and drop in one peeled garlic cloves. Set aside to soften for a few minutes then drain.
Wash asparagus, trim off the very ends and gently remove the bottom few inches of outer layer around each spear with a potato peeler. Steam until tender, rinse, drain and set aside.
Gently wash raspberries and set aside to drain.
In a small bowl mix together raspberry vinegar, Dijon mustard, honey, olive oil and garlic.
Arrange asparagus on a large serving plate. Drizzle dressing over asparagus. Top with raspberries and pine nuts.