‘Food and Wine Magazine’ Articles at Sweetnicks

Light, fresh, and full of flavor, this recipe for Shaved Asparagus Salad will keep you coming back for more.

Our weather hovered in the high 50s, low 60s this past weekend.

It is no longer pitch black at 4:30 pm.

Dare I say it… Spring is just around the corner.

And while we have really got off easy this past Winter, especially in terms of a typical New Jersey Winter, I’ve gotta say, I’m looking forward to Spring.

Most especially, it still being daylight at dinner time.

It just changes your entire mindset.

(And totally helps with picture taking!)

And with that, I am craving Spring food … light, fresh, green, healthy.

I was looking for a new way to make asparagus the other day, and spied this recipe on my Pinterest “salads” board.

And it quickly got added to my list for the week.

Because I can only eat roasted asparagus SO MUCH.

As much as I love it, I was due for a change.

And this recipe?

So simple.

Literally five minutes and you’re done.

And I bet if you have asparagus on hand, you have all the other ingredients you need to make this.

With the slightly sharp and salty bite of the Parmesan, and the crispness of the raw asparagus, it’s a total keeper.

Sadly not kid-approved, but they did try it.

So … progress.

I made the recipe as is, but didn’t add the salt and pepper because I didn’t feel it needed it.

Think Spring … and dig in.

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Do you think a broccoli recipe can be considered OMG-worthy? At first, I’d say no. I mean, broccoli? Really? But after this recipe, I just may have to rethink that answer. I love roasted broccoli. I love broccoli cranberry salad. I love broccoli with maple syrup. But now I have a new way to love it. Caramelized with Garlic. The recipe comes from the September 2008 issue of Food & Wine magazine, and was listed in a 30 Best Fast Recipes Ever article. I completely agree with the best and fast assessment. It took just minutes to get it going and didn’t require too much babysitting.

It’s quite possible that I ate the whole batch myself (although I did halve the recipe!), but Madeline did have a bunch herself, and every time she finished her portion, she fussed for more. That kind of fussing I like! Nick, on the other hand, has a love/hate relationship with broccoli. He went through a phase where he only ate the stalk portions. Then he switched and only ate the tops. Now he says he doesn’t like it, although I got him to try one piece this time (house rule) and he sheepishly admitted he liked it.

Like broccoli? MAKE THIS. I promise you won’t be disappointed. You can come back and thank me once you clear your plate too.

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Recipe: Shaved Raw Asparagus with Parmesan Dressing

Caramelized Broccoli with Garlic