by Elizabeth Newcomer, Innkeeper
One of the biggest food trends right now is “clean eating” but what does that really mean? Basically, clean eating just means eating whole, natural foods that are as un-refined and not processed as possible. Fueling your body with “real” food is a good thing and relatively simple to incorporate into your lifestyle, especially if you have a garden during the summer like we do at Brewster by the Sea.
In a recent post, I mentioned our extensive vegetable garden at Brewster by the Sea and the bountiful produce we are treated to all summer long. Our guests are able to enjoy a farm to table experience with the home grown ingredients from the garden served at breakfast and we will also be using a lot of the fresh produce for our savory hors d’oeuvres at the expanded afternoon repast on the weekends during the summer. As the innkeeper, I have the added bonus of sharing the veggies with Donna and Byron for our meals and I’m really looking forward to trying out new recipes and featuring them on the blog all summer long.
This past weekend, Donna hosted a dinner at the Captain Freeman Inn and my contribution was a delicious asparagus side dish that falls into the category of clean eating. The asparagus in the garden comes up much earlier than anything else so we’ve been trying new recipes to use it all up and this one was a great success. I’ve shared it below for anyone who wants to give it a try!
- 2 lbs asparagus, ends trimmed
- 8 sun-dried tomatoes, oil packed
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, divided
- ½ teaspoon minced garlic (1 small clove)
- ¼ teaspoon salt & pepper
- toasted sliced almonds or pine nuts
- oil to toss asparagus before grilling
- Preheat your grill to medium heat, about 350 degrees F. You can also roast the asparagus at 425 degrees in the oven if you don't have a grill.
- Toss asparagus with a light coating of oil and then place on a grill pan for about 10-12 minutes until tender and golden brown. Turn 2-3 times while grilling. Taste test for doneness (should still be slightly crisp).
- Pulse the mixture for about 30-45 seconds or until the sun-dried tomatoes are evenly chopped. The mixture will be thick.
- Taste and add more lemon juice or oil if desired for taste or a thinner consistency. Set aside.
- Remove the asparagus from the grill, spread in a single layer on a baking sheet, and place in the fridge until fully chilled or in the freezer for about 10-15 minutes.
- Toss asparagus with desired amount of dressing, a squeeze of lemon, ½ teaspoon lemon zest, and toasted almonds or pine nuts. Add more salt and pepper if desired.
- This dish is great served hot, at room temperature, or chilled - try it all three ways and see how the flavors change.