As appetizers or a main course, followed with some delusions side dishes, the "Asparagus Bar" is open. Here are seven dressings. Lay out asparagus* on a platter with seven small bowls of dressing, with labels. Let your family or guests do the rest.
grated organic lemon peel and lemon juice
optional: hint of Spanish by using organic lime instead of lemon
I
Red Pepper Caper
Pimiento Rojo Alcaparras (Spanish)
1/4 cup (60 ml) finely chopped roasted red peppers
3 Tbs. (45 ml) capers, rinsed and chopped
1 minced garlic clove
2 Tbs. (30 ml) olive oil
II
Almond Parsley
Almond Prezzemolo (Italian)
1/2 cup (120 ml) chopped almonds
2 Tbs. (30 ml) each: finely chopped parsley and butter
1/4 tsp. (1,25 ml) sea salt
top with a sprig of parsley
III
French Mustard
Moutarde Français (French)
3 Tbs. (45 ml) Dijon or another type of French mustard
1 Tbs. (15 ml) fresh chives
2 tsp. (10 ml) olive oil
pinch of sugar
top with a few strips of chives
IV
Horseradish Dill
2 Tbs. (30 ml) each: chopped dill and prepared horseradish
2 tsp. (10 ml) olive oil
1/4 tsp. (1,25 ml) sea salt
top with a sprig of dill
V
Zesty Bacon
5 strips of cooked turkey bacon, chopped
1 Tbs. (15 ml) bacon fat
optional: hint of Spanish by using organic lime instead of lemon
VI
Parmesan
1/4 cup (60 ml) grated Parmesan cheese (or substitute a dairy-free cheese)
1 Tbs. (15 ml) olive oil
1/4 tsp. (1,25 ml) each: sea salt and pepper
VII
Orange Mint
1/4 cup (1,25 ml) chopped mint leaves
2 Tbs. (30 ml) melted butter (almond butter for dairy-free)
1 Tbs. (15 ml) grated organic orange peel
top with a few mint leaves
*Optional: other types of raw organic vegetables
- cauliflower
- broccoli
- bell peppers
- celery sticks
- carrots
- cucumbers
- mushrooms
- sting beans
- zucchini
- roasted baby potatoes
-modified from "Good Housekeeping" April 2014
