As the asparagus season winds down here, I become obsessed. How do I enjoy as much of this sweet spear as much as possible? Today, while having a fish and chip lunch from a local food truck, I looked down at the little container of coleslaw with it and thought, “Could I grate asparagus stems the same way I do cabbage for coleslaw?” The answer is a resounding yes!! And because the asparagus is so fresh and sweet, it can be eaten raw beautifully, no blanching or steaming required to make a delicious coleslaw.
Curried Asparagus Coleslaw:
For the Curried Yogurt Dressing:
1 tsp coriander seed
1/2 tsp mustard seed
1/4 tsp cumin seed
1 tsp turmeric
1/4 tsp hot paprika (optional if you like an extra spicy kick)
1/2 tsp salt
2 cloves garlic, peeled and coarsely chopped
2 Tbsp Mighty Trio Organics cold pressed flax oil
1/2 cup Bles Wold plain yogurt
In a spice grinder or coffee grinder dedicated to only grinding spices (unless you like curried coffee), grind the coriander, cumin, mustard seed, turmeric and hot paprika until a fine powder is achieved. Add the spice mix to a blender or food processor with the garlic and flax oil and grind until a thick paste is formed. Transfer to a small bowl with the yogurt and stir together into a smooth dressing. Transfer to a medium bowl.
For the Coleslaw:
24 Edgar Farms asparagus spears, coarsely grated (about 1-1/2 cups total)
1 Doef’s Greenhouses orange bell pepper, thinly sliced
1 Doef’s Greenhouses banana pepper, seeded and thinly sliced (or another 1/4 cup bell pepper if you don’t want it spicy)
In the medium bowl with the Curried Yogurt Dressing, add the grated asparagus and sliced peppers. Toss together gently with your fingers. Serves 4-6 as a main course salad or 8-10 as a side or starter.