Carmen,
By all means share your recipes -- this is the perfect place to do it. Your dip sounds like a sweet fluffy cloud; I can see how it would move fast.
Myself, I like playing with vegetables, and right now they're practically giving asparagus away. Here's a recipe I made up for a raw asparagus salad:
Asparagus Tangle with Anchovy Vinaigrette
2 anchovies, rinsed and drained (or 1 tsp anchovy paste)
1 small garlic clove, peeled
1 tablespoon lemon juice
Coarse salt and freshly ground black pepper
4 tablespoons very good extra virgin olive oil
1 pound assorted thick asparagus (purple, green and white)
1/2 cup Parmesan curls
To prepare the vinaigrette: In the bowl of a small food processor, add anchovies, garlic, lemon juice and a pinch of salt. Pulse until the mixture becomes a puree. With the motor running, slowly add olive oil;season to taste with salt and pepper.
To prepare the asparagus: lay the asparagus on a cutting board, and shave with a vegetable peeler, starting at the widest part of thestalk. Continue until all the asparagus has been shaved into thin strips.
Toss the asparagus with the vinaigrette and season with additional pepper. Place on individual serving plates and garnish with Parmesan curls.
Anyone else have nice seasonal recipes to share? If it's from a book, let us know the book name and link if possible.
Best,
TWS
Message Edited by The_Wooden_Spoon on 04-14-2009 09:01 AM
