Our asparagus is actually slowing down a little bit; we spent a week pulling out over a pound of it every day, but it seems to have dropped below that. Cooler temperatures again, coupled with very little rain – not enough, at any rate, to really soak the warm, dried out soil. Still, we are getting some.
The heat seems to have been enough to get the lettuce to size up without making it bitter so the month of Salad, I mean June, has begun. This one was very tasty and if you used a tin of chick peas as quick and easy as any.
I don’t often use tomatoes with asparagus, because I feel like they are the vegetables of different seasons and as such have nothing much to say to each other, but I had a few I ordered for putting in sandwiches without thinking that I practically never eat sandwiches anymore, so I tossed one in. I have to say I do think it added good things to the salad, so there.
2 to 6 servings
45 minutes prep time, NOT including cooking the chick peas
Cook the Chick Peas & Asparagus:
1 cup dry chick peas
1 teaspoon salt
450 grams (1 pound) asparagus
Rinse and pick over the chick peas. Put them in a pot with water to cover well, and bring to a boil. Let boil for a minute, then cover the pot and turn it off. Let the peas soak for several hours.
To cook them, drain them and return them to the pot or Instant-Pot. Add the salt and cover well with water. Simmer them steadily until tender; 1 to 2 hours, stirring regularly in the pot, or cook on high (regular) pressure in the Instant Pot for 12 to 14 minutes. Let the pot de-pressurize for about 1/2 hour before opening. In any case, cool the cooked chick peas completely. You could also avoid all this by using a 540-ml (19 ounce) can of chick peas.
Wash and trim the asparagus. Cut it into small (chick pea sized) pieces, except for the tips which should be left whole. Bring a pot of water to a boil and boil them for 3 to 4 minutes before rinsing them in cold water until completely cool, then draining well.
Make the Dressing:
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely minced fresh dill weed
salt & freshly ground black pepper to taste
the juice of 1/2 large lemon
Mix the mayonnaise, mustard, dill, salt, and pepper in a mixing bowl. Mix the lemon juice in a bit at a time in order to keep the dressing smooth and lump-free. Add the chick peas and asparagus, and then the other salad ingredients listed below as you prepare them.
Assemble the Salad:
2 to 3 cups finely torn or chopped fresh lettuce and/or spinach
1/4 cup finely chopped parsley
1 large or 2 medium greenhouse tomatoes
225 grams (1/2 pound) smoked trout
Wash, trim, and chop the lettuce or spinach and drain it very well. Wash, trim, and mince the parsley. Wash, core, and chop the tomato(es). Remove and discard the skin and any bones from the trout, and flake it into small bite-sized pieces. Add it to the salad and toss well.
Last year at this time I made Sorrel Pakoras.