Spring is in the air, flowers are back and green has never been more fashionable.
Whatever you do, whoever you are, Green has become the new Mojo: Eat Green, drink Green, think Green, work Green and sleep Green.
If there’s one thing that vegetables understood long before us, it’s the goodness of the ‘Green Attitude’. Lettuce, Asparagus, Broccoli, Peas… the Green Attitude is what they all live for!
Fashion victims were right… you just need to pick the right color and you’re IN.
After all, colour is a matter of perception. One day, I attended an event in a restaurant where they had changed the colour of ingredients by using colorant, just to see how people would react. Red fries, black tomatoes, blue fish… all the colours that we associated with a dish were modified… and nobody was able touch his plate.
Green asparagus and red tomatoes
A bunch of Asparagus
10 cherry tomatoes
1 clove of garlic
Sundried tomato paste
A hand of fresh basil
½ of a fresh chilli
I have served that dish with beef steak but it is also very good with tuna, as recommended by our dear chef Jamie Oliver in his fantastic book ‘Ministry of Food’
Chop the basil, the fresh chili and the garlic. Cut the tomatoes in half.
For the dressing, mix the basil and the chili in a bowl with a tablespoon of sundried tomato paste, a splash of olive oil and balsamic vinegar.
Fry the garlic in a pan with some olive oil. When lightly golden, add the cherry tomatoes and the dressing.
Leave the cherry tomatoes to cook in the dressing for 5 mn and put it aside.
Wash your asparagus and discard the woody ends. Put a pan on a high heat until hot and lay the asparagus on it. Turn them every 2 mn until tender but not burn.
Serve with the dressing.