This month's Bon Appettit has a new editor and a new look and I like it! I read it cover to cover in 2 sittings and was happy. I made
this recipe by the authors of Canal House Cooking which is a beautiful cookbook series that I get and enjoy (I'm just realizing that Molly Wizenburg from Orangette was no in there...I wonder if her column is gone???). The asparagus was a pain in the ass because you have to shave the asparagus spear by spear. That said, with a few modifications, it was delicious and refreshing and would be a lovely, do-ahead side veggie if you're having people over. Here's what I changed...
- I blanched the asparagus. I didn't really want a raw asparagus salad. It seemed tough for that type of application. Instead, I shaved the spears, dropped them into boiling, salted water for about 2 minutes and then into an ice bath to stop the cooking. I returned to the empty blanching pot where I tossed them in the parmesean dressing.
- I used maybe a little more than 1/2 the dressing and it was still a little too much, I think. It can most definitely be reused on some other veggie. Also, I think there was too much oil in the dressing. It could be nice and a little sharper with some melted down anchovy, perhaps?
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