Arlesciene Asparagus Salad

Asparagus as prepared in the south of France in the city of Arles. So fresh and light with a tangy cream sauce that compliments it so well. And what a beauty - vibrantly green with pops of red!

Arlesciene Asparagus Salad

2 bunches of green asparagus

1/3 cup candied dried tomatoes (see recipe below) or bottled sun-dried tomatoes or diced jarred pimentos

10 basil leaves

4 ounces mascarpone or full fat cream cheese, at room temperature

1 cup of liquid crème fraîche (or sour cream) - (see recipe below to make your own creme fraiche)

juice of half a lemon

3/4 cup of olive oil

​​salt and pepper to taste

-Break off the woody ends of the Asparagus where they want to be snapped and discard. Cut the heads off the asparagus about 1 1/2 inches long and set aside. Cut the remaining stems into 2-inch lengths. Bring a medium sized pot of water to a boil, salt with about 1 teaspoon of salt then par boil the cut asparagus stems in the water for about 5 minutes (the asparagus should retain its bright green color.) Add the asparagus heads to the pot for the last 2 minutes of boiling. Immediately drain into a colander and run cold water over the asparagus for 2 - 3 minutes. Drain well and set aside.

-In a small bowl mix the creme fraiche or sour cream with the mascarpone or cream cheese with a fork until very smooth. Add 1 tablespoon olive oil then season to taste with salt and pepper. Place in the refrigerator for 1 hour.

-Cut the tomatoes or pimento into small diced pieces. Toss the tomatoes, asparagus stems and tips together. Stir in the lemon juice and olive oil. Chop the basil leaves and add them to the salad. Season to taste with salt and pepper.

-Arrange the asparagus on a platter or in a salad bowl, then add a large dollop of the mascarpone mixture in the center and garnish with a few more basil leaves. Finish off with a drizzle of olive oil over the whole salad, a twist of the pepper mill and a little “fleur de sel”. Serve chilled. Makes 4 servings.

Creme Fraiche:

Combine two cups of heavy cream with three tablespoons of buttermilk in a jar or airtight container. Cover and leave out on the counter for about 12 hours, until it is slightly thickened. Store in the fridge for up to 2 weeks.

Candied Roasted Tomatoes

Slice a container of cherry tomatoes (or other small tomatoes) in half. Place halves on a foil lined tray, leaving room between tomato halves. Drizzle with olive oil, then sprinkle lightly with salt and about 1/4 teaspoon of sugar.

Preheat oven to 400 degrees. Place the baking tray on the middle rack and bake for 20 minutes. Reduce temperature to 350 degrees and bake for another 20 minutes. Once again, reduce the temperature to 300 degrees and bake for another 20 minutes.

Watch tomatoes carefully during the last 10 minutes of roasting to see that they caramelize and brown lightly on the sides. If they blacken completely they will be bitter. Remove tray from oven then transfer pieces to a plate and allow to cool completely. Store in an air tight container in the refrigerator or freeze for up to 3 months.

Wash asparagus and break of the woody ends where they want to snap. Cut off 1 ½ inches off the heads then cut the rest of the stems into 2-inch lengths.

Parboil the asparagus for about 5 minutes, so it remains crisp and bright green.

Combine Creme Fraiche/Sour Cream and Mascarpone/Cream Cheese then salt and pepper to taste to create a tangy dressing.

Add olive oil and lemon juice to the asparagus along with the tomatoes/pimento and arrange the salad in a salad bowl or on a plate.

Season salad with salt and pepper then garnish with finely chopped basil leaves. A fresh and light salad, delicious with any meal or as a meal by itself!

PERSNICKETY NOTES:

**Fleur de Sel is a product of France and other European countries and is harvested from crystals of salt that form a crust on the surface of sea salt water. It is a flaked salt that is used to add a salty accent to dishes and desserts. It is not intended to replace other table salts but only to be used as a garnish and is the most expensive of salts, due to the care with which it must be harvested. Other salts of a similar quality are Maldon sea salt, Sel Gris, Celtic sea salt, Murray River salt, and Hawaiian salt. You may have trouble finding any of these at your grocery store and so may need to order from Amazon, Pensey’s Spices or other spice providers. I always keep a small amount on hand. If you don’t wan to invest in Fleur de Sel, you can use a coarse ground table salt instead.

**Handling asparagus - there is a natural point along the stem of each stalk of asparagus where it wants to break away from the woody part that is not pleasant to eat. To find that spot, just hold one stem of asparagus in your hands and bend it until the woody end breaks off. When in a hurry, I simply cut all the ends off the asparagus about 2 inches up from the bottom which yields pretty good results. But if you want to be sure that each section is tender crisp and delicious, let the stem tell you where to break if by using the hand technique.