Casina Rossa Springtime Salad
Spring is in the air and with it the first of our spring produce – fresh local asparagus – to be eaten as much and in as many ways as possible. Here in the Pacific Northwest, this veggie is a harbinger of longer sunnier days and gorgeous seasonal meals ahead.
- 1 cup of fresh zucchini cut into 1/2-inch slices
- 1 jar AVO Artichokes, sliced
- 1 cup of frozen peas or green soybeans (husked), lightly cooked
- 1 bunch of thin asparagus
- 1/4 cup Casina Rossa Extra Virgin Olive Oil Pressed with Sicilian Lemon (lemon-infused, if possible; if not add one tablespoon of lemon juice)
- Trim tough stems from asparagus, rinse, and lay flat on an oven-proof tray.
- Grill under the broiler until lightly brown, sprinkle with salt and rotate.
- Let broil until blackened to your taste.
- Remove from oven, pour lemon juice/oil over the top, and allow to cool.
- While the asparagus is cooling, mix in a bowl the zucchini slices with the artichoke hearts.
- Add cooked peas or soybeans and salt to taste.
- Chop cooled asparagus into one-inch pieces and add to salad.
- Mix well and put in the refrigerator for a couple of hours to amalgamate flavors.
- Serve as is or with a dollop of mayonnaise on top.
- This salad is also well served atop chopped greens and/or with large flakes of Pecorino Romano on top.