I am always sad to see asparagus season come to an end. Their vibrant grassy stalks are so versatile. As the weather reached 32 degrees today and it seems a daunting task to cook anything I thought I would post one of my favorite recipes for a cool and colorful summer salad. I confess I made this a few weeks ago but as my facebook fans really enjoyed it I thought I would share…it seems a perfect way to say goodbye to our fair green friends. Next up tomato season!
Wild Rice salad with grilled asparagus and toasted hazelnuts
1 1/2 cup of wild rice
8 stalks asparagus
2 TBSP extra virgin olive oil
3 TBSP finely chopped shallots
1/3 cup dried cranberries
1/3 cup whole hazelnuts
3 TBSP homemade balsalmic vinagrette
preheat oven to 350 and preheat an indoor grill to medium
Boil 2 cups water and add 1 cup rice, reduce heat to simmer and cover. Cook until liquid is completely absorbed (about 30 min) Remove from heat and fluff. Let cool completely.
Toss rice with shallots, dried cranberries, and balsalmic (so rice can absorb dressing) and set aside
Toss Asparagus in olive oil and salt and pepper to taste
Toast hazelnuts in a shallow pie tin until lightly browned and fragrant about 10 min
While hazelnuts are toasting add asparagus to grill for roughly 10 minutes or until fork tender
Remove asparagus from grill and chop into bite size pieces.
Add asparagus and hazelnuts to rice mixture
Plate and enjoy!!!