Asparagus and Tomato Salad

First asparagus season always comes in very early spring. At that time, asparagus is often imported from warmer countries or states, fresh and inexpensive. It is one of my favorite vegetables so I typically serve it almost every day either for lunch or dinner in tarts, pastas, and risottos. But somehow this year, before I enjoyed it to full, the first asparagus season had been already over.

Last week, at my local farmers market, it appeared again, which means that the second, local, asparagus season has arrived. Because the weather is much warmer, and I often prepare cold dishes or grilled meats, I decided to make an asparagus salad, which is great for lunch or dinner.

When it comes to asparagus I have only one secret. Just like I never cook beets in the water I also never cook asparagus. First, I fry it briefly in a drop of oil and then add water and cook until the water evaporates. This way almost all the nutrition remains in the asparagus and it is cooked but still crisp and green. I add the rest of the ingredients and in no time the salad is ready.

Asparagus and Tomato Salad

Ingredients:
A bunch of green asparagus,
a pint of cherry tomatoes,
half a medium red onion,
shredded Parmesan cheese,
juice from half a lemon,
extra virgin olive oil.

Preparation:
1. Cut off about 1/4 of asparagus from the bottom end and discard. Cut the rest in inch-long sticks.
2. Wash cherry tomatoes, cut them in halves, and place in a medium bowl.
3. Cut the red onion in half, slice it very finely, and add to tomatoes. Season with salt and pepper. Pour in lemon juice and a tbsp of olive oil.
4. In a heavy-duty frying pan heat a tbsp of olive oil. Add chopped asparagus, mix and fry for 1-2 minutes turning constantly so it does not turn brown. Add a bit of water (about 1/4 of a cup) and cook on a medium heat stirring once in while, until the water evaporates and asparagus is softer but still crispy.
5. Transfer hot asparagus to the bowl with tomatoes and onion. Mix well all the ingredients. Add shredded Parmesan cheese and mix again gently. Serve in room temperature.

Herb Soufflé--Fluffy and Aromatic

June is probably the best month to pick up herbs. They are already strong but still green and fresh. Last year, I planted many herbs in my herb garden but this year they have truly picked up and grown. I cannot get enough of them, so I put them in almost all dishes I prepare. Inspired by the herb season, I decided to make a herb soufflé.

Despite some bad fame they acquired for being capricious, soufflés are not particularly difficult to make, especially if you are familiar with making a béchamel sauce. But it is difficult to maintain its fluffiness. It looks high and raised still in the oven. Unfortunately, almost immediately after we take it out, it starts to "sit down". I made several soufflés but, in spite of certain experience I gained with it over the years, I have never managed to get it to the table perfectly inflated. But even though it falls down a bit it still tastes good.

I made this herb soufflé using my old cheese soufflé recipe, and just added some chopped herbs. And although any extra ingredients make soufflé fall even easier they did not change its consistency. Any herbs can be added to a herb soufflé, even just chives, but if you have oregano, thyme, and marjoram available, they really bring a lot of flavor to the soufflé

Herb Soufflé
(Makes 6 portions)

Ingredients:
3/4 cup milk,
2 tbsp flour,
2 tbsp unsalted butter,
4 medium eggs,
2 tbsp Dijon mustard,
1/2 cup grated Gruyère cheese, plus extra 1 tbsp for the topping,
1 tbsp grated Parmesan cheese,
1/2 cup fresh, finely chopped herbs of your choice (chive, basil, thyme, marjoram, oregano)
1/4 tsp ground nutmeg,
salt and pepper to taste.

Preparation:
1. Grease with butter six small ramekins or one medium and dust them with grated Parmesan cheese.
2. Melt butter in a medium saucepan and stir in the flour and the mustard. Cook for a minute. Remove from the heat and add gradually milk whisking until smooth. Bring it to the boil and cook briefly until the sauce thickens.
3. Cool a little bit for 5 minutes.
4. Preheat oven to 350F.
5. Separate eggs. Add egg yolks to the sauce one at a time, then stir in with chopped herbs and Gruyère cheese.

6. Season with nutmeg, salt and pepper.
7. Whisk the egg whites until soft peak. Fold one spoon into the sauce, then add the sauce to the whites. Mix gently.

8. Pour the mixture into 3/4 of the ramekins height. Sprinkle with a tbsp of cheese. Run a knife around the ramekins to obtain that hut look after baking, and put them in the hot oven.

9. Bake for 20-25 minutes.

Serve immediately accompanied by salads.

Baby Romaine Salad with Roasted Beets

This simple salad has recently become one of my favorites. It is easy and delicious, especially if you, like me, are a beets lover. Although still light it is more substantial than just lettuce. I have already tasted it during my first BBQ of this season and everyone loved it asking for details on how to prepare it.

It is hard to say where the secret of this salad lays as the whole blend of ingredients makes it taste so special.

Roasted beets, which add special sweetness to it, are for sure very important to its taste. I do not cook beets anymore except soups, as they lose some nutrients and much of their natural juice in the water. Most often I roast them wrapped in aluminium foil.

But recently I bought fresh baby beets at my local market and roasted them, as I do with baby potatoes, cut in pieces and rubbed with oil. I did not even have to peel them, only the bigger ones, then cut in small quarters. I do not salt them before roasting as they tend to lose their juice then. Roasting beets directly on a baking sheet is faster than in foil, and they also get slightly crispy this way.

To make this salad I layered baby Romaine leaves, covered them with roasted beets, drizzled with dressing, and sprinkled with toasted hazelnuts and crumbled goat cheese.

I do not know what I am going to discover next week, but if you ask me right now, there is no better salad than this for lunch, with a piece of bread and prosciutto, or grilled meat for dinner.

Baby Romaine Salad with Roasted Beets

Ingredients:
4 oz baby Romaine leaves,
6-8 baby beets, or 4 young medium beets,
1/3 cup (about 3oz) fresh goat cheese,
1/4 cup roasted and crushed hazelnuts,
2 tbsp balsamic vinegar,
2 tbsp lemon juice,
3 tbsp extra virgin olive oil,
salt and pepper to taste.

Preparation:
1. Preheat oven to 375F.
2. If using baby beets, just cut the green parts out and cut the beets into small quarters. Bigger beets you need to peel off using a vegetable peeler, cut them in half and then into half moons, half-inch thick.

Place them on a baking sheet and drizzle with a tbsp of olive oil. Bake for 20-25 minutes, until tender and slightly roasted on top. Remove them from the oven, sprinkle with sea salt and let them cool.
3. To make the dressing, mix olive oil, salt, pepper, lemon juice and balsamic vinegar.
4. Spread baby Romaine on a shallow serving plate. Put roasted beets on top and drizzle with dressing.
5. Scatter crumbled goat cheese and toasted walnuts on top. Let it infuse for 10 minutes and serve.