At the risk of further confusing my friends who think all I eat are salads – every meal, every day – I’ve decided to post two (two!) vegetable salad recipes in a row. Why? Because asparagus season is almost over, and I want to enjoy at least one more dish of those tender, spring-green spears before we say good-bye! : (
About the salads 24/7 … I’ve tried to tell my dear friends that there’s more to eating healthfully than carrot sticks and Brussels sprouts, but some of them still think I nibble on some celery stalks for breakfast, stuff a plateful of sprouts in my mouth for lunch, and get my kale on for supper. Oh well.
- 1/4 pound extra-firm tofu
- 2 bunches (2 lbs) asparagus
- 1/3 cup diced or thinly sliced red onion
- 1/2 cup (one 2.25-ounce can) sliced black olives
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 1 - 2 tablespoons olive oil
- 1/2 teaspoon granulated onion
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- Drain block of tofu by placing it in a colander and setting something heavy on top. Set aside to drain.
- Rinse asparagus well. Snap off the woody ends of each spear by holding a spear on both ends and bending it. The spear should break easily where the woody end and the tender stalk meet. Discard woody ends.
- Cut asparagus into 1- to 1/12-inch pieces and steam for 4 to 5 minutes or until tender-crisp. (See notes below.)
- Meanwhile, place onions, olives, and crushed garlic in serving bowl.
- When asparagus is done, remove from pan to cool.
- Crumble tofu and add to serving bowl along with remaining ingredients.
- Add asparagus pieces and mix well.
- Serve cold or at room temperature.
1. If desired, asparagus can be steamed first and then cut into pieces.
2. For the best flavor, be sure to steam asparagus rather than boiling it.