Wednesday, July 6, 2011

Jerk White Asparagus and Rocket Salad

White asparagus is a rare treat and when I find it at the market, I am sure to pick up a bunch. It's generally more delicate in flavor and tender in texture than green asparagus. To obtain white asparagus, farmers cover the vegetable in dirt while growing, preventing the asparagus from getting sunlight and thus releasing no chlorophyll. No chlorophyll means no green color!

This salad is great as a side or main dish served with some seitan that was also tossed in my homemade jerk. This seasoning blend is a cinch to mix together and way better than pre-made blends that reek of additional sodium and preservatives.

Jerk White Asparagus and Rocket Salad
2 tbl extra virgin olive oil
1 bunch white asparagus, ends trimmed
2 tbl onion powder
2 tsp thyme
2 tsp allspice
1 tsp cayenne
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
1/4 tsp cloves
1 cup vegetable broth
3 cups rocket leaves (arugula)

Heat the oil in a saute pan over medium-high heat. Add the asparagus and all of the seasonings. Toss to coat. Cook for 5 minutes to create a light golden brown crust on the asparagus then add the broth, lower the heat to medium and cover. Cook for 5 more minutes until the broth has reduced and the asparagus is tender. Serve over rocket and pour any remaining reduced broth over top.

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