Asparagus Slaw And Herb Bread Recipe

While living in the central valley of California, my husband surprised me with an entire case of fresh from the field asparagus. It was asparagus festival season after all and can you ever have too much asparagus? I think not! I could batter and deep fry asparagus every single day, but that just isn’t feasible.

I tested a variety of asparagus recipes and found several our family approved. One of our favorites is Asparagus Slaw. Asparagus Slaw is a light, fresh and colorful salad with a herb dressing. I modified this recipe slightly from the original found in “The Bride and Groom’s Menu Cookbook.”

Salad along with fresh bread is my perfect meal. Herb Bread is delicious with Asparagus Slaw. It bakes up beautifully with cottage cheese that melts away, leaving the bread light and moist inside and a dark golden crust outside. I used dill in this recipe, but you can easily exchange the fresh dill with your favorite herb. Sumac is an option that adds a subtle lemon essence to this loaf.

Asparagus Slaw

1 Bunch of Asparagus, (1 Lb.)

4 Large Radishes

1 Carrot

½ Red Bell Pepper

2 -3 Celery Ribs

3 Scallions

 

Clean and trim the vegetables. Trim the asparagus by cutting about one inch off of the bottom and discard. Slice spears diagonally into ½ inch pieces. Coarsely grate the radishes and carrots or slice them into small sticks. Slice the red pepper into thin slices. Slice the scallions and celery into thin angled slices.

Asparagus Slaw Dressing

1-3 Tbsp Fresh Lemon Juice

1-3 Tbsp Sherry Vinegar

1 Tbsp Honey or Pure Maple Syrup

½ Tsp Dijon Mustard

2 Tbsp – ¼ Cup Vegetable Oil

1 Tbsp Chopped Fresh Parsley

1 Tsp Chopped Fresh Tarragon

1 Tsp Mustard Seed or ½ Tsp Ground Mustard

Salt and Pepper to taste

I prefer to use a small amount of oil in my dressings, so I would opt for the two tablespoons of oil and increase the lemon juice and sherry vinegar. Whisk the dressing ingredients together and toss with prepared vegetables 30 minutes before serving.

Herb Bread

Preheat oven to 350˚

1 1/2 Cup Whole Wheat Flour

1 Cup White All Purpose Four

1 Package of Quick Yeast

1 Cup of Cottage Cheese

¼ Cup Water, about 110˚

1 Tbsp Honey or Maple Syrup

1 Tbsp butter

3 Tbsp Fresh Dill

2 Tsp Ground Sumac (optional)

1 Tsp Salt

¼ Tsp Baking Soda

1 Egg, lightly whisked

In your mixing bowl, add water, yeast, and honey or maple syrup. Allow the yeast to activate for several minutes, then add all of the remaining ingredients and stir until thoroughly incorporated. Knead gently for 5 minutes. Add a small amount of white flour to stiffen the dough if necessary. The dough should remain slightly sticky. Cover with lightly oiled plastic wrap. The plastic wrap to keeps the dough moist. The oil prevents the rising dough from sticking if it touches the plastic.  Allow the dough to rise in a warm place until it has doubled in size, approximately 30 minutes.

Punch the dough down and place in greased bread pan, parchment lined bread pan or make a round loaf and place on parchment lined baking sheet. Cover again with the oiled plastic wrap and let the dough rise for 20-30 minutes. Place in preheated 350˚ oven and bake until the crust is nicely browned and sounds hollow when tapped, about 30-40 minutes.

Questions or comments? Kitchenexpert.org would love to hear from you! Enjoy asparagus season!

Barbara Deraas

Barbara Deraas

As a cooking enthusiast and advocate of healthy living, join me in creating delicious, nutritious recipes that energize and fortifies you.
Barbara Deraas

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