It’s asparagus season, my favorite time of the year! And you know what that means…
Stinky pee!
OK, OK. Grow up Lisa!
Seriously, it does mean your pee is gonna smell. But it also means spring is coming. It may have got terribly lost in the snow on it’s way to Boston, but it’s coming. I think.
Beautiful, crisp, thin aspragus spears are a sure indication that the winter is slowly disappating. And that awesome seasonal produce is just around the corner.
This dish incorporates some of my faves-simply roasted asparagus and Israeli cous cous. The addtion of sweet peas, tangerine and tarragon make it that much better. It makes a massive amount, but I goggle this stuff up so quickly that I have to make it in bigger batches. Feel free to cut it in half if you must!
5 cups cooked Israeli cous cous
2 bunches asparagus, ends trimmed
2 cups yellow onion, chopped
1 1/2 cups frozen sweet peas
Juice of 5 tangerines, plus 2 tsp zest
1/3 cup olive oil, plus 2 tbsp
3 cloves garlic, minced
1 1/2 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tsp dried tarragon
1 tsp all purpose seasoning
1 tsp sea salt
1/2 tsp black pepper
Crushed red pepper
- Preheat oven to 400 degrees
- Toss asparagus with 1 tbsp olive oil and lay on a baking sheet-sprinkle with a little sea salt and black pepper
- Roast at 400 degrees for 20 minutes, turning/shaking halfway through
- Whisk together 1/3 cup oil, tangerine juice and zest, Dijon mustard, tarragon, sea salt and black pepper
- In a frying pan, cook cayenne pepper in 1 tbsp olive oil over medium heat for 2 minutes
- Add onions and cook for 10 minutes, stirring frequently
- Add peas, garlic and all purpose seasoning and cook for 5 more minutes
- Toss cous cous with onion/peas, vinaigrette and asparagus when cooked
- Serve chilled or at room temperature
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That’s one aspect of asparagus that my family rather enjoys, lol.
I adore asparagus, and am always looking for new ways to use it. This looks fabulous!