She Sells Sea Shells & Sea
Asparagus Salad
Accompanied with Smoked Alaskan Black
Cod (Sablefish)
Serves: 2
Prep & Cook Time: 12 mins.
Sea Asparagus
Salad
Ingredients:
1/2 lb. fresh sea asparagus, blanched [see instructions below]
1 tsp. butter
1/3 cup onions, finely sliced
1/2 cup carrots, sliced into 2 1/2-inch strips (julienne)
2 tsp. honey
2 tsp. apple cider or white wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. sesame seeds, toasted white or dark
White
pepper to taste
To blanch the sea asparagus, bring a pot of water to a boil and add the asparagus. Blanch for 30-40 seconds. Remove the sea asparagus and cool it in a bowl of ice water for 30 minutes.
Method:
Preheat a 9-inch sauté pan on medium heat.
Add 1 tsp. of butter along with the onions and carrots. Cook for 2-3 minutes until slightly tender. Add the sea asparagus and 2 tsp. of honey. Sauté for 2 minutes.
Season with white pepper to taste and stir. Remove from heat. Add the vinegar, 2 tbsp. of olive oil, and the sesame seeds. Toss together and serve.
Smoked Black Cod
Slice the cod into
1/2-inch thick pieces and place in a steamer basket. Steam for 6-8 minutes.
Remove and top with a dab of butter.
Another original mouth-watering recipe from Kosta the Fishmonger ... for
you to savour!
Special Remarks:
Sea asparagus is one of our B.C. gourmet treasures!
It's available fresh for a short time ... from the beginning of June until approximately mid-July. It is harvested during this time because of its new tender shoots. Toward midsummer, these shoots redden in colour and become very woody in texture. Given that, they are not as palatable as in early summer.
Sea asparagus is naturally salty in taste. To lessen the saltiness, it is necessary to blanch and soak it as mentioned above. It can then be used as a substitute for any green vegetable or tossed into a salad.
It is regarded as an aid to digestion. This natural wonder is packed with phytochemicals that protect the liver, heart, and cellular DNA.
It also is rich in vitamins A, C, B2, B15,
amino acids, minerals, iron, calcium, and magnesium.
Sea asparagus
is commonly used for pickling and has been known by various names
such as picklingweed and sea bean. Northern Europeans
know it as samphire.
We welcome your feedback or questions at kostaz@telus.net
or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay
Market, North Vancouver.