grilled asparagus salad with chickpea puree, lemony grains and basil dressing

Well, spring is here for sure now.  This week’s trip to the farmer’s market was full of everything green and spring and new.  I was so excited about the abundance that before I knew it I had filled up a couple of bags full of crispy asparagus stems.

Yes, I said a couple of bags.  Full.

I might have a problem.  Or I like a challenge.  Or I really, really like asparagus.

This yummy plate came about by accident almost.  I mean, I was still up to my ears in asparagus when I got a nice surprise and hosted a last minute girlfriend lunch.   I didn’t have any time to make it to the store before the lunch, so I opened the fridge and the cabinets and made this very hearty and healthy vegan salad that was just perfect for the bubbly that the girls brought over.

And, although it was touch and go there at the end – I made it to the bottom of the bags.  Whew!

grilled asparagus salad with chickpea puree, lemony grains and basil dressing

grilled asparagus (recipe follows)

chickpea puree (recipe follows)

lemony grains (recipe follows)

basil dressing (recipe follows)

Take a large spoonful or two of the chickpea puree and place it in the middle of your plate.  With a quick swiping motion, move your spoon through the puree to form a divot.  Place a generous portion of the lemony grains over the puree and add the grilled asparagus to the top of the grains.  Drizzle the basil dressing around the plate and over the warm asparagus.

my notes:  this salad is completely adaptable to whatever you have on hand or find in the market.  And don’t be concerned about the steps involved below – the whole salad comes together in less than 30 minutes.

 

for the asparagus:

1 bunch asparagus, cleaned and trimmed

extra virgin olive oil

salt and black pepper

Heat your grill or grill pan or sauté pan over high heat.  In a large bowl, toss the asparagus with a generous glug of olive oil and a pinch of salt and pepper.  Grill until cooked but still crispy.  Remove from the heat and set aside.

 

for the chickpea puree:

2 cups cooked chickpeas

2 garlic cloves, peeled and minced

1 tbsp. toasted and ground coriander

3 tbsp. lemon juice

1/2 cup water

1/2 cup extra virgin olive oil

salt and black pepper

Place the garlic and chickpeas into a food processor and blend until chopped finely.  Scrape down the sides of the processor and then add the coriander, lemon juice, and a pinch of salt and pepper.  Turn on the processor and slowly drizzle in the olive oil and then the water.  Scrape down the sides again, taste for seasonings and make any adjustments as needed.

 

for the grain salad:

2 cups cooked millet

1 cup cooked barley or brown rice

2 cups cooked fresh chickpeas or fresh fava beans or canned chickpeas

1/4 cup chopped cilantro

zest of one lemon

extra virgin olive oil

salt and black pepper

In a medium sized bowl, mix together the millet, barley, chickpeas, fava beans, cilantro and lemon zest.  Add a pinch of salt and pepper and a good sized glug of olive oil.  Stir to combine, taste, and make any needed adjustments.

 

for the basil dressing:

1 cup packed basil leaves

1 medium shallot, minced

2 tbsp. white wine vinegar

1 cup extra virgin olive oil

salt and black pepper

Fill a medium sized bowl with ice water and set aside.  Fill a small saucepan with water and bring to a boil.  Once the water comes to a boil, add a generous pinch of salt and stir in the basil leaves.  Immediately remove the leaves from the boiling water and place them into the ice water to stop the cooking process and to set the color.

Strain the leaves from the water and using your hands, squeeze out any excess water.  In a blender, combine the basil, shallot, vinegar and a pinch of salt and pepper.  Turn the blender on and slowly drizzle the olive oil into the blender to combine.  Scrape down the sides of the blender, taste for seasonings and adjust as needed.