The following is excerpted from the blog, “The Meaning of Pie,”
the recipes and ruminations of Dallas mom, wife and lawyer,
Kelly Dean Yandell. www.themeaningofpie.com
This began as a very lovely recipe for haricot verts with feta. My best understanding is that haricot verts are a variety of green bean. I found it in Stop and Smell the Rosemary, which is one of my favorite cookbooks.
I prepared this dish for some “impress your future mother in law” meal 100 years ago, and when I presented the “Hair-i-cot Verts,” I was informed that they are actually “Air-i-co-vars.”
I think that was the day it turned into an asparagus recipe. Because asparagus, friends, I know how to pronounce. I tend to hold a grudge against vegetables that make me look stupid. And I can’t stand it when people correct my pronunciation… even when they are right. You should know that. That is why I love blogging. You can’t mispronounce things, only misspell them. And I always blame that on the “think for you” computer that is always fouling things up.
The grape tomatoes are a recent addition to the dish and I really like them. They also add wonderful color, which is a welcome visual contrast.
This began as a very lovely recipe for haricot verts with feta. My best understanding is that haricot verts are a variety of green bean. I found it in Stop and Smell the Rosemary, which is one of my favorite cookbooks.
I prepared this dish for some “impress your future mother in law” meal 100 years ago, and when I presented the “Hair-i-cot Verts,” I was informed that they are actually “Air-i-co-vars.” I think that was the day it turned into an asparagus recipe. Because asparagus, friends, I know how to pronounce. I tend to hold a grudge against vegetables that make me look stupid. And I can’t stand it when people correct my pronunciation… even when they are right. You should know that. That is why I love blogging. You can’t mispronounce things, only misspell them. And I always blame that on the “think for you” computer that is always fouling things up.
The grape tomatoes are a recent addition to the dish and I really like them. They also add wonderful color, which is a welcome visual contrast.
CHILLED ASPARAGUS WITH FETA
Makes 4 servings
1 pound thin asparagus, rinsed and trimmed
1 pint grape tomatoes, washed
½ cup feta cheese, crumbled
¼ cup walnuts, chopped (Optional…I didn’t use them here)
3 tablespoons lemon juice
3 tablespoons champagne vinegar (or white wine vinegar)
1 tablespoon Dijon mustard
½ teaspoon sugar
½ cup olive oil
¼ teaspoon salt
Ground pepper, to taste
Steam the asparagus for 3 to 5 minutes (depending on the thickness of the asparagus) or until it is tender crisp. Try not to overcook it. While it is steaming, prepare an ice bath. As soon as the asparagus is steamed to your liking, remove the asparagus to the icy water so that it will stop cooking.
In a small, lidded jar, combine the lemon juice, vinegar, mustard, sugar, oil, salt and pepper. Shake to combine.
To prepare the salad, lay out the vegetables and apply as much dressing as you like. This is an ample amount of dressing. I would start with about half and add the rest only if you need it. Sprinkle on the feta cheese (and walnuts, if desired) and serve.
You can make this salad early and chill it for a few hours before adding the dressing. Or, serve it immediately.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.
