Roasted Asparagus with Pickled Onions

These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

This works best with thin asparagus, otherwise you might want to roast them a bit, first. Plan ahead here — the almond cheese requires preparation a day in advance.

tart2

Asparagus and (Almond) Cheese Tart with Cornmeal Pastry

For the Almond Cheese:
1 cup almonds
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon fresh dill, plus more to taste
1 tablespoons lemon juice, plus more to taste
1 teaspoon pure maple syrup
1/4 teaspoon fine sea salt, plus more to taste

For the Crust:
1 cup sorghum flour
1/3 cup quinoa flour
1/3 cup tapioca flour
1/3 cup cornmeal
1/4 teaspoon fine sea salt
6 tablespoons coconut oil, slightly softened, but not liquid
2 tablespoons apple cider vinegar
About 1/4 cup ice water

For the Topping:
About 1 1/2 pounds fresh asparagus, washed and ends trimmed

To make the almond “cheese”, place the almonds in a glass bowl. Cover with enough water by about 3 inches. Soak overnight, at least 12 hours

The next day, rinse the almonds well with cold water. Use your fingers to squeeze off the almond skins. Rinse again and soak for an additional 2 to 3 hours. Sample, and add more dill, salt and lemon to taste.

After soaking, rinse the almonds well. Drain well. Place the almonds, garlic, oil, dill, lemon juice, salt and syrup in a food processor. Process until smooth, scraping down the sides when necessary. Refrigerate for at least a few hours, to let flavours meld together.

To make the crust, place the flour, cornmeal and sea salt in a food processor. Pulse until combined. Add the coconut oil and apple cider vinegar. Pulse until there are pea-sized pieces of coconut oil among the flour. Turn the food processor on and add the water, a little at a time, just enough to make a cohesive dough. Gather the dough together, pat into a disc-shape, and cover in plastic wrap. Refrigerate for at least 5 hours.

Remove the dough from the refrigerator about 20 minutes before you plan to roll it. Preheat the oven to 375F.

Roll the dough into a large rectangle on a piece of parchment paper, about 8 inches by 10 inches. Use your fingers to crimp the edges into a crust. Transfer to a baking sheet and return to the refrigerator for 10 minutes.

Spread the crust with the “cheese”. Top with the asparagus. Bake for 30 to 45 minutes, until browned. Serve at room temperature.

Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

Simple and flavorful, roasting radishes gives them the trademark grilled exterior with a creamy, smooth interior.

grilled radishes and asparagus with dill

Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette

2 bunches radishes, ends trimmed (about 3 cups)
1 large bunch asparagus, ends trimmed and cut into 3-inch pieces (about 3 cups)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 recipe Lemon-Dill Vinaigrette (follows)

Preheat the grill to medium-high heat. Toss the radishes and asparagus with olive oil, salt and pepper. Put in a grill basket. Grill for about 10 minutes, stirring a few times, until cooked through and lightly charred. Remove the asparagus, and continue to cook until radishes are tender, about 5 to 8 more minutes. Toss with the vinaigrette, adding to taste.

Lemon-Dill Vinaigrette

1/2 cup fresh dill, packed
1/3 cup freshly squeezed lemon juice
1 teaspoon brown mustard
1 teaspoon liquid sweetener, such as agave nectar
1 shallot
Zest from 1/2 lemon zest
1/4 cup extra-virgin olive oil
Sea salt and fresh ground pepper

Put the dill, lemon juice, mustard, agave nectar, shallot, lemon zest, and a pinch of salt and pepper in a blender or food processor. Combine until smooth. Slowly add the olive oil while blender is running; process until combined. Season with additional salt and pepper to taste. Store leftovers in the refrigerator.

grilled radishes and asparagus with dill.3