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.
One cup fresh zucchini cut into 1/2 inch slices
One jar Radici of Tuscany Organic Artichokes, sliced
One cup frozen peas or green soybeans (husked), lightly cooked
One bunch thin asparagus
1/4 cup Casina Rossa Extra Virgin Olive Oil Pressed with Sicilian Lemon (lemon-infused, if possible; if not add one tablespoon lemon juice)
Trim tough stems from asparagus, rinse, and lay flat on an oven-proof tray. Grill under 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 asparagus are 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 refrigerator for a couple of hours to amalgamate flavors. Serve as is or with a dollop of mayonnaise on top. This salad is also good served atop chopped greens and/or with large flakes of Pecorino Romano on top.