Asparagus is the herald of spring and spring is the only time it’s remotely affordable. I planted some last year and and am hoping to have a crop once the roots set down well. Here is one of our family’s favorite spring recipes. Serve it nice and cold with roast chicken and buttered carrots or feature it as the main dish. It’s also great the next day.
- 1 to 1 1/2 cups cooked brown rice
- 1 pound steamed and chopped asparagus.
- 2 scallions, finely chopped
- 4 TBL fresh squeezed lime juice
- 1 TBL fresh squeezed orange juice
- 4 TBL olive oil
- 1 TBL toasted sesame oil
- 1 TBL soy sauce
- 1 TBL balsamic vinegar
- 1 TBL grated fresh ginger root
- 2 tsp minced fresh garlic
- Pinch of sugar
- 2 to 3 TBL roughly chopped cilantro leaves. (Remove leaves from stems for best results)
- 2 TBL lightly toasted sesame seeds or gomasio, as garnish
- To make brown rice: Add 1 1/2 cups of brown rice to 3 cups of boiling water. Cover tightly. Turn down heat and simmer for 55 minutes. Set aside.
- Cut asparagus in 1/2 inch pieces, leaving tops longer. Steam asparagus until just tender. Set aside.
- In a big mixing bowl, add all ingredients above except the rice, asparagus and sesame seeds. Mix well. Add asparagus to dressing. Add about a cup of rice; don’t overpower the asparagus. Toss rice, asparagus and dressing together gently.
- Garnish with sesame seeds, or gomasio and more cilantro if desired. Chill for several hours before serving.
For a detailed article on asparagus, see Lita Watson’s “How to Cook Asparagus, Quick and Easy Delicious Recipes.
Peggy O’Mara is the editor and publisher of peggyomara.com. She was the editor and publisher of Mothering magazine from 1980 to 2011 and the editor-in-chief of Mothering.com from 1995 to 2012.. The author of Having a Baby Naturally; Natural Family Living; The Way Back Home; and A Quiet Place, Peggy has conducted workshops at Omega Institute, Esalen, La Leche League, and Bioneers. She is the mother of four and grandmother of three.