Crispy blanched asparagus pairs just marvelously with peppery, fresh watercress. With any vinaigrette drizzle on top this side dish would be delectable, but with a homemade sherry-saffron vinaigrette studded with chopped, green olives…you can only imagine the decadence! The saffron threads not only give the vinaigrette a rich, yellow hue but also a deep flavor that is uniquely tasty. Also added into the vinaigrette are some snipped, fresh chives and some chopped green olives for an added briny kick. I like to serve this side dish with some shaved, salty cheese: Parmesan, Pecorino or even a ricotta salata would work wonderfully.
(To view this recipe, click on the blue title of the blog post above*)
Asparagus & Watercress with Shaved Pecorino & Saffron Vinaigrette
Ingredients:
- 1 lb. fresh asparagus, woody ends trimmed
- 2 cups watercress leaves
- For the vinaigrette:
- 3 Tablespoons sherry vinegar
- pinch of saffron threads
- 1/4 cup quality olive oil
- pinch of crushed red pepper flakes
- 1 Tablespoon fresh chives, chopped
- 2 Tablespoons green olives, chopped
- salt and pepper to taste
- Shaved cheese, for garnish
Directions:
- Bring a pot of water to a boil. Add in the asparagus and cook for 2 minutes. Drain and allow to cool.
- Arrange the watercress on a plate. In a jar or small bowl, shake or whisk all of the vinaigrette’s ingredients together until emulsified.
- Place the blanched asparagus on the watercress leaves; drizzle over some vinaigrette. Serve the side dish with some grated cheese.
Tagged: asparagus, asparagus and watercress, blanched asparagus, green olives, pecorino cheese, peppery greens, saffron, saffron vinaigrette, shaved cheese, sherry vinegar, side dish, vinaigrette, watercress
Leave a Reply