Asparagus is the herald of spring and it’s at its best in the spring. 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 or more 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.
About Peggy O’Mara. I am an independent journalist who edits and publishes peggyomara.com. I was the editor and publisher of Mothering magazine for over 30 years. My books include Having a Baby Naturally, Natural Family Living, The Way Back Home and A Quiet Place. I have conducted workshops at Omega Institute, Esalen, La Leche League, Hollyhock and Bioneers. I am the mother of four and grandmother of three. Please sign up for my free newsletter with the latest posts on parenting, activism, and healthy living.