Barton Seaver is an explorer, but he doesn’t spend his time climbing mountains. As a chef, he has traveled the world as a food explorer. Seaver joined forces with National Geographic to share his knowledge and last fall published “National Geographic Kids Cookbook: A Year-Round Fun Food Adventure.”
The book is focused on cooking and eating based on the calendar. Each month brings recipes that reflect celebrations, activities and seasonal foods. KidsPost tried Seaver’s Italian Asparagus Salad.
Asparagus, which is readily available now, is a welcome alternative to the frozen veggies you may have been eating over the winter. If you have never tasted it, consider yourself a food explorer and give the striking stalks — and this easy recipe — a try.
Italian asparagus salad
1pound fresh, thin asparagus
Juice from 1 lemon
2tablespoons extra-virgin olive oil
1tablespoon whole-grain or Dijon-style mustard
1 to 2ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
1/2medium red onion, thinly sliced, for garnish
Bring a large pot of water to a boil over high heat. Add a generous pinch of salt.
Meanwhile, use a sharp knife to trim and discard any tough asparagus ends.
Carefully put the asparagus in the boiling water, or place the asparagus in a strainer designed to hold asparagus or pasta and lower that into the water; cook for about 3 minutes, or just until the vegetable is bright green and tender but not soft. Drain and transfer the asparagus to a platter.
Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.
Spoon the vinaigrette over the asparagus and toss gently to coat. Top with the shavings of cheese (to taste) and the slices of onion.
Serve at room temperature.
Note: Some kids (and grown-ups) don’t like the bite of raw onion. To lessen the bite of raw onion, soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry before adding to the salad.
Nutrition 5/8 Per serving (based on 6): 80 calories, 3g protein, 4g carbohydrates, 6g fat, 2g saturated fat, 0mg cholesterol, 120mg sodium, 2g dietary fiber, 2g sugar
Parent’s help: Yes. Hands-on time: 20 minutes. Total time: 30 minutes.
Makes 4 to 6 servings.
Tools: Measuring cups, measuring spoons, vegetable peeler, large cooking pot, sharp knife, cutting board
— The Washington Post