Its been super hot out lately and the other night on my way home from work I stopped at local farm stand and picked up some grass fed beef a bunch of asparagus and a hot house cucumber. Now like I said it was super steamy out so with necessity being the mother of invention I grouped my ingredients to the fastest menu I could sauteed steaks in butter with a salad made with the cuke and asaparagus. I dont think I ever paired these two together before but I am glad I was did the freshness of the cucumber paired with the unique flavor of the asaparagus turned out great. Tossed in a mustard vinagrette and I had a winner on my hands. Additions to this? Herbs I might add parsley if I had it I think it would go well and maybe feta cheese if I wanted to add some dairy?
1 large cucumber
1/2 lb asparagus
1/4 cup diced red onion
1 tsp dijon mustard
1/8 cup red wine vinegar
1/4 – 1/2 cup olive oil
salt and pepper to taste
Dressing: whisk mustard, vinegar and olive oil in a bowl add as much black pepper and salt as you like. Doesnt get easier than that.
Peel cucumber and slice in half. Remove seeds with a spoon. Slice halves in half again so you have quarters slice on angle in 1/2 pieces.
Chop onion into small dice.
Peel asparagus an then slice on a angle to the same approximate size of the cucumber. Blanch in a small pan of boiling water for 4-6 minutes depending on how crunchy you like your asparagus. Drain and rinse with cold water to stop the cooking. Toss everything together and let marinate for the best flavor. A half hour is fine or a couple of hours in advance in the fridge would be great too.