cooking healthy

Spring Asparagus and Fennel Slaw

It’s no-frills cooking season, enjoy it while it lasts!  

To celebrate this spring’s bounty I have prepared an exquisite slaw recipe to make at home, effortlessly, and devour in utter delight. This is what real salads are made of: delicious, seasonal vegetables, mixed together in a bowl with a little bit of olive oil, enough salt to bring out their flavors. This Spring Asparagus and Fennel Slaw is the epitome of spring to summer cooking.  

Fennel is thinly sliced then marinated with fresh herbs, olive oil, and vinegar until just tender. Fennel’s crunchy texture and mild flavor is the perfect base to this hearty slaw. Herbaceous and full bodied, asparagus is the obvious choice match to fennel’s floral undertones. Studded with roasted pistachios, each bite of this slaw is crunchy, aromatic, and oh so delicious!

 

Spring Asparagus and Fennel Slaw

Cook time, about 20 minutes

Serves 2-3


1 bunch fresh asparagus, about 10 spears

3 small fennel bulbs, or two medium ones

3 green spring onions

3 tablespoons olive oil, divided

2 tablespoons apple cider vinegar

¾ teaspoon sea or kosher salt, more or less to taste

1 small handful fresh cilantro

1 small handful fresh fennel stalks

¼ cup shelled pistachios, pine nuts work well here too

Rinse asparagus clean. Pat dry. Depending on the thickness of the stalk you might have to remove more or less of the tougher, bottom half of each stalk.  A good trick is to take an asparagus, place thumbs about two thirds of the way down and apply pressure each until it snaps. You want to look for a transition in color, typically from green to white or green to purple as indicator of where the stalk changes from tender to tough. Use this asparagus to mark the location where the rest of the asparagus should be cut. Discard the tougher, bottom third of the asparagus. Thinly cut the edible parts into ¼” diagonal slices.

Place a large skillet over medium heat. Add a tablespoon of olive oil. Heat for a couple of minutes. Add asparagus to the skillet and cook for five minutes. Tossing sporadically. Asparagus should be bright green and tender, but not soft. Remove from the heat and set aside.

To prepare the fennel, start by cutting the stalks off the bulb. Cut away about a handful of the fronds off the stalks and set aside.  Remove any outer, bruised layers.  Save the rest of the fronds for later use. Using a very sharp knife, or a mandolin, slice fennel bulb into thin (about 1/8”) slices.  Place in a large bowl.

Clean spring onions. Cut away roots, and slice into thin slices. Place in the bowl with fennel. Add asparagus. Pour two tablespoons of olive oil, apple cider vinegar, and salt. Toss everything together and let sit for at least ten minutes but up to 4 hours. If making 4 hours ahead of time, cover with plastic wrap and place in the refrigerator.

When ready to serve, add chopped cilantro, the leaves from the fennel stalks, and the pistachios. Toss. Taste for seasoning, adjust as necessary and serve!

Grüner Pfannenspargel.

Grüner Pfannenspargel.

500 g grünen Spargel
1 Schalotte, fein zerschnitten
1-2 Knoblauchzehen, zerdrückt
1 frische Chilischote
1 gelbe Paprika, gewürfelt
½ cm Ingwer, gehackt (ich habe selbst eingelegten benutzt)
2 EL Erdnussöl
4 EL Weißwein oder Wasser
1 EL helle Sojasauce
1 EL Reis- oder Weißweinessig
1 TL hellen (Lieblings)Honig
Sesamöl, Pfeffer, Prise Meersalz

Öl in einer großen Pfanne erhitzen und Schalottenwürfel, Knoblauch, Chili, Ingwer darin kurz anbraten. Hitze etwas reduzieren und die Paprikawürfel hinzufügen. Gemüse mit Weißwein/Wasser ablöschen und mit einen Deckel abdecken. Etwa 4-6 Minuten garen lassen, der Spargel soll gar aber noch bißfest sein. Deckel ab. Sojasauce, Essig, Honig verrühren und auf das Gemüse geben. Mit wenigen Tröpfchen Sesamöl beträufeln, mit Pfeffer und Salz abschmecken und servieren.

When the signs bake/cook

Aries: nearly burns down the entire kitchen

Taurus: an actual master chef

Gemini: they try so hard to make it perfect but screw some important detail up and get so frustrated they quit

Cancer: tries super hard but just ends up ruining everything

Leo: can’t even cook an egg

Virgo: at least they don’t burn the house down

Libra: can either be very good or very bad, there is no in between

Scorpio: surprisingly very good???

Sagittarius: Thinks they’re amazing but rly it’s just toast and microwave meals

Capricorn: best salad chef ever

Aquarius: can literally make whatever they want

Pisces: ends up injuring themselves

MAKE UP:

HAIR: 

WRITING:

DRAWING:

DIYS:

COOKING:

RANDOM:

Who needs some vegan recipes??

Let me know your favorites and if you try any of these xx

wolfinson asked:

I'm not sure if this has been asked before but what are your favorite dishes to prepare? Do you have a preference of fruit over veggies or pastas over bread? Or does it all depend on what your schedule looks like that day?

Yeah it really depends on my day to be honest haha, Im a kinda busy person with Work and college so I usually go to my snack stash and grab some of these for when I’m on the go

But when I have time to cook and I take my time and have fun with it cause I love cooking, though if thats the advice you’re lookin for go to norikat she outclasses me in that tbh but sometimes Ill have some 

  • Whole wheat cheese on toast
  • Lean Turkey Sausage
  • Eggs with Cheese
  • and an Orange for brunch 

I dont eat breakfast cause I Intermittent fast from 12pm-8pm and then I don’t eat for 16 hours of the day.

Then for Lunch I’ll make my Famous Spinach Wraps which have

  • Rice with chicken flavoring
  • Diced Carrots
  • Broccoli
  • Pepperjack Cheese
  • 2 eggs
  • Diced Ham

and then for Dinner Id usually make

something with 

  • Brown rice with FLAVORING and mixed vegetables
  • Lean Turkey Sausage
  • and some Spinach.

But to be perfectly honest I RARELY EAT my Vegetables 

Honestly I prefer to just blend and drink all of em. Its easier for me since I really dont like the taste lol

but anyways I hope that gave you an idea