It’s hard to get back into the groove of writing a regular blog after a completely unintentional absence from it. As I noted in yesterday’s post, I was suddenly unable to access the “dashboard” — the mechanism we use to post our blogs — and the computer gurus had trouble figuring out why. They never did come up with an answer — just finally threw up their hands and made me a whole new account.
You would think that during the unplanned hiatus I might have been thinking about future topics for blogging. That wasn’t the case. I had come up with a few things I planned to post pre-Easter, but that stack of stuff seems to have disappeared among the disarray on my desk. And there are a couple of things — a margarita Bundt cake, chipotle chili dogs — that I’m waiting to test before printing.
So it’s a Recipe at Random day, keeping with the asparagus theme in an attempt to fool myself into thinking that spring is really here.
Asparagus & Raspberry Salad
Break the tough ends off 2 pounds asparagus. Wash thoroughly and remove any tough scales. Place steamer basket in Dutch oven or skillet; add small amount of water and bring to a boil. Arrange asparagus spears in steamer basket; simmer, uncovered, until tender, 6 to 7 minutes. Rinse in cold water and drain; spread on paper towels to dry. Refrigerate.
Dressing: Slightly crush ½ cup fresh raspberries and stir in 1/3 cup raspberry vinegar. Let stand about 10 minutes. Strain raspberries and discard seeds. In a food processor, combine raspberry liquid, ¼ cup sugar, 2 tablespoons Dijon mustard, 1 tablespoon sour cream, 1 tablespoon minced shallot, ½ teaspoon minced garlic, 1/8 teaspoon salt, 1/8 teaspoon white pepper. With food processor running, slowly pour in 1¼ cups vegetable oil in a steady stream.
Arrange chilled asparagus on a serving platter or individual plates lined with leafy greens. Drizzle dressing over spears, garnish with another ½ cup fresh raspberries.