Asparagus Salad - Daley Recipe

Ingredients

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

It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

As we move into The time of the romans 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the ancient Romans were skilled in the use of many aromatic flavours, including some that we all recognise like bay, fennel and dill.

Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, and basil. These new foods and spices prompted a surge in books on cooking, many of which are now in private cookery archives.

By the time we get to the twentieth century, cookery publications were highly popular as a result of higher levels of literacy, people having increased spare time and disposable income.

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We hope you enjoy this Asparagus Salad Daley recipe.

 


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