Arugula salad with asparagus and herbed hazelnut crusted goat cheese

Asparagus Salad

You know how they’re saying now that certain stores secretly monitor your buying habits? I have a suspicion that the grocery store is spying on my vegetable-buying patterns! Last week I just couldn’t bring myself to buy “winter” vegetables. I love you, cauliflower and winter squash, but enough is enough! So I bought summer squash, and eggplant. Well, I went back this week, and asparagus was on sale! Highly supsect, highly suspect! In all seriousness, I try to buy veggies that are somewhat in season. But I’m kidding myself if I think that the winter squash I buy at the grocery store was grown anywhere near here, this time of year. Right? So I bought the asparagus. Lovely, bright green, pencil-thin! I bought some baby arugula, too. What lovely, nutty, green flavors, so nice together! I lightly steamed the asparagus, lightly dressed the arugula with olive oil and balsamic. And then I made these little goat cheese croutons. I flattened little discs of goat cheese, coated them in ground hazelnuts, rosemary and thyme, and I toasted them for a few minutes, till they were brown and bubbly on the edges. Yum! I sprinkled some leftover hazelnut/herb mixture over for a bit more crunch. Threw in some grape tomatoes for color and sweetness, and that was it! A spring fever salad for February. Green and glowing!

Here’s The Carter Family with When Springtime Comes Again. Sweet and yodelly.

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