May 16, 2009

Spring Asparagus

A simple way to get more veggies into your diet is by steaming them and tossing with your favorite vinaigrette.

Steaming vegetables retains more nutrients than boiling or blanching and it takes little time. So invest in a good steamer and steam away!

This Zinfandel Vinaigrette is delicious drizzled over all sorts of veggies or tossed into your favorite salad. It's divine with a pinch of fresh oregano and splashed over a plate of sliced tomatoes & feta.

Zinfandel Vinaigrette:
1 small shallot, minced
1 T Zinfandel vinegar, or red wine vinegar
3 T fruity extra virgin olive oil
pinch of sea salt & a few turns of black pepper
optional: a few pinches of your favorite fresh herbs

In a small bowl let the shallots and the vinegar bloom together for 10 minutes. Whisk in the olive oil and season to taste with salt, pepper and your favorite fresh herbs.

The trick to steaming your veggies is to keep a little bite in them, al dente as we Italians like to say. You may want to pull the vegetables out of the steamer basket a little sooner than you think, as they will continue cooking with the residual heat. After all, who likes soggy veggies?