Welcome to my mind – and how the thought process works. (It drives Hubby nuts, but in my mind, it all makes sense. Hubby says my thoughts are random, yet I see links). I invite you to follow the thoughts that led to today’s posting to a wonderful, First-Class Asparagus “Salad” served on the final night aboard the Titanic. Ready, set . . . here we go.
Easter – Spring – Asparagus. Recently I shared a beautiful salad that featured Asparagus and Tomatoes. My family loved the Easter Salad. Now thoughts of cold asparagus drifted through my head.
Asparagus – Spring – April – April Fools. For April Fools Day I shared an English Dessert served cold – Berry Fool. Now thoughts of England and cold danced slowly through my mind.
Asparagus – Spring – April – England – Cold. The Titanic set sail from England in Spring of 1912 on April 10th. On that ill-fated final night at sea, First Class passengers were served an elegant cold asparagus dish kissed with liquid gold.
At last – We have arrived!
Asparagus Salad with Golden Champagne-Saffron Vinaigrette
1 1/2 lbs asparagus
1/2 sweet red pepper, finely diced
Holding asparagus halfway up stalk, snap off woody ends at the natural breaking point and discard. Line asparagus up, tips even. Trim ends to create asparagus spears all the same uniform length.
In a wide, deep skillet or large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until they are tender but not limp.
Drain the asparagus and run under cold water until completely cooled; drain well.
Chill asparagus spears until ready to serve.
Core red bell pepper. Cut pepper in half lengthwise. Wrap half of the pepper well and refrigerate for another use.
Cut remaining half into small strips. Lay strips together and cut into small pieces. Set aside until ready to use or store in container in the refrigerator.
1/4 teaspoon saffron threads
1 Teaspoon Boiling Water
1 1/2 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
Pinch of granulated sugar
3 tablespoons extra virgin olive oil
Salt and Pepper to taste
In a large bowl, stir saffron into 1 teaspoon of boiling water; let stand for 2 minutes or until the threads have softened.
Add Champagne vinegar, mustard and sugar. Stir until blended. Whisking continuously, drizzle in olive oil.
Season with salt and pepper to taste.
To Serve: Plate Asparagus on individual plates, drizzle with Champagne-Saffron Vinaigrette. Gently turn asparagus to coat in vinaigrette. Garnish decoratively with diced peppers and serve.