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Shaved Asparagus, Charred Strawberry, Pistachio, Lemon Vinaigrette
Serves 4
 
            Imagine a salad that sings with ingredients that bridge spring to summer: the still yielding young asparagus spears tangle with sweet and mouth-watering charred strawberries, the crunch of pistachios, and tart piquancy of lemon vinaigrette. The charred strawberries are a treat: on their own, they are a flavor bomb that will send you into a yum yum dance, but in this salad they act as a soft contrast to the asparagus’ watery snap and lemon vinaigrette’s bright sharpness.
            This salad is best prepared with produce you purchase on the morning or afternoon before serving—the asparagus and strawberries need to be at the peak of ripeness. If you have to prepare the ingredients a few hours ahead of time, that is fine: simply make the vinaigrette, shave the asparagus and place a damp (not soaked) paper towel over the top, char the strawberries and lay them out on a plate (don’t put them on top of each other—once they are grilled, if you aren’t careful with them they will get mushy), and hold these ingredients in the refrigerator until you are ready to serve the salad.
 
3/4 pound young asparagus spears, washed, hard ends removed (should yield 3 cups of shaved asparagus, or 6 ounces per person)
6 medium size strawberries, washed and dried
½ cup roasted pistachios
 
Vinaigrette:
3 tablespoons lemon juice
4 tablespoons, 1 teaspoon extra virgin olive oil (the exact amount depends on how acidic the lemon juice is)
1 tablespoon, lemon zest
salt, to taste
 
1. Preheat the grill so that it is at medium heat.
 
2. Prepare the vinaigrette base: place the lemon juice, zest, and a pinch of salt in a glass jar. Let the ingredients mix for about 10 minutes while you prepare the asparagus and strawberries.
 
3. Grill the strawberries: wash and dry the berries. Rub an oiled rag over the grill grates, and place the strawberries on the grates at an angle. Grill the strawberries for about 7-9 minutes, turning them every few minutes so that they cook evenly on all sides.
 
4. While the strawberries cook, finish the vinaigrette by adding the olive oil and another pinch of salt. Close the lid. Vigorously shake the jar until the vinaigrette is emulsified. *You may need to add more olive oil or lemon juice, as lemons vary in their acidity. Aim for a clear acidic kick to the vinaigrette.
 
5. When the strawberries are done, set them aside to cool.
 
6. Wash the asparagus and snap off the hard ends. Dry the spears, and then one by one shave them on a bias with a Beriner or mandolin into paper-thin slices. If you don’t have Beriner or mandolin, simply use a sharp chef’s knife to cut the spears. Aim for 3 cups of shaved spears.
 
7. Remove the strawberry stems with a knife, and cut each strawberry into quarters.
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8. In a stainless steel bowl, place the asparagus spears, a pinch of salt, and ¾ of the vinaigrette (shake it just before drizzling it in). Toss the spears in the vinaigrette and salt, check for seasoning, and add another drizzle or sprinkle as necessary.
 
9. Place about 6 ounces of the shaved and dressed asparagus on each plate. Spread the asparagus in level circle over each plate, and evenly distribute about 6 charred strawberry quarters and a few pistachios on salad. Sprinkle a small amount of salt on the strawberry quarters, as necessary and desired, and serve.

(Serves 4 as an appetizer) 

In early spring, delicate, shiny green spears push from the rain-drenched earth in an attempt to reach the sun, only to get cut down by the farmer’s knife. This ritual, while tragic for the young asparagus, is a welcome sign of spring in the Central Valley of California. What better way to celebrate the ritual harvest than to highlight the tender spear's mild flavor by pairing it with scallops, a light lemon dressing, and touch of mint. These spring flavors don’t compete but compliment each other.
            Asparagus contains high levels of glutathione, which according to the National Cancer Institute, “acts as an antioxidant, a free radical scavenger and a detoxifying agent” (Forberg; NCI). In other words, we should eat as much asparagus as we can for the short period in which it is locally available. While most asparagus recipes feature the vegetable as a side dish or salad, the asparagus, lemon, and mint relish shines a new light on this spring staple and allows us to enjoy its unique texture and flavor. 
           
1-pound of sea scallops
3 skewers, soaked in cold water
 
For the relish:
1 teaspoon lemon zest
½ teaspoon crushed garlic
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil (plus 2 tablespoons olive oil for grilling the scallops)
5 spears of asparagus (remove the hard ends)
Salt, to taste
To finish: ½ tablespoon finely chopped mint
 
1. Put a small pot of water on the stove (about two quarts of water) and bring it up to a boil.
2. Get the grill hot. Turn the flame up to medium-high.
3. Rinse, dry the scallops, and put four each on each skewer.
4. Start to prepare the relish base as the grill heats: put the lemon zest, a pinch of salt, crushed garlic, and lemon juice in a small glass jar. Let the lemon juice macerate the garlic while you cook the asparagus and scallops.
5. Add one tablespoon of salt to the water and blanch the asparagus spears in the boiling water for 2 minutes. To stop the spears from cooking, shock them in a bowl of lightly salted ice water as soon as you pull them from the hot water. Promptly remove the spears from the ice water as soon as they have cooled down completely.
6. Thinly slice the asparagus spears lengthwise, and then small dice them. Set the small-diced asparagus aside.
7. Add the extra virgin olive oil to the glass jar and shake it vigorously to mix the ingredients together.
8. The grill should be hot now. Rub a lightly oiled rag over the grates.
9. Lightly salt the scallops and immediately throw them on the grill. Cook the scallops for just 1-1.25 minute on each side, gently turning them over with a fish spatula. Once they are cooked, place them on a plate to rest.
10. In a small, nonreactive bowl mix the asparagus with the lemon vinaigrette.
11. Remove the skewers from the scallops and immediately spoon the relish over them. Garnish with a ½ tablespoon of finely chopped fresh mint.
 
                                                 Works Cited
 
Forberg, Cheryl, R.D. "5 Powerful Health Benefits of Asparagus You Probably Didn’t Know." Eating Well. 23 Mar. 2016. Web. 9 Apr. 2016.
 
"Glutathione." National Cancer Institute Drug Dictionary. National Cancer Institute at the National Institutes of Health, n.d. Web. 9 Apr. 2016.