28 asparagus spears -- trimmed
1/2 cup nonfat yogurt
1 tbsp blue cheese -- crumbled
1/4 cup lemon juice
1 tbsp chives
1 clove garlic -- peeled and
1 minced
2 tomatoes -- cored and
1 wedged
1 salt and pepper -- to taste
1/2 cup fennel
Directions
Bring water to the boil in the bottom of a steamer. Fit the baket
into the steamer. Steam the asparagus over medium high heat for
about 6 minutes, until bright green and tender. Remove the steamer
from the heat and let the asparagus cool.
Combine the yogurt and blue cheese in a small saucepan. Warm over low
heat for 1 to 2 minutes, whisking constantly, just until the blue
cheese has melted. Remove the pan from the heat and whisk in the
lemon juice, chives and garlic.
Arrange the asparagus in the centrer of a serving plate and ring with
the tomato wedges. Drizzle the yogurt dressing over the asparagus.
Sprinkle with the salt and pepper and garnish with the fennel.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"
Servings: 4 servings
Asparagus Salad - Daley Recipe brought to you by Recipe Ideas
Categories: Indian; Salad; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into antiquity, in truth as far back as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient cooks made use of many aromatic flavors, including many that are still in use today for example basil, fennel and dill. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in publications on food, many of which are now in private collections. Over the following few centuries, the rich and powerful families of Wesstern Europe tried to offer the best banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes common in their social group. By the arrival of the twentieth century, cookery books were starting to become popular due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Asparagus Salad Daley recipe.
