Snacks are a fast and easy way to go survive when there is no time for a lunch break or a sophisticated meal. But most of the snacks you find at delis and cafeterias are carbs and usually contain dairy products.
I have an absolute love for dips, bread sticks, french fries and everything else you can eat fast, with your hands or things that come in little pieces. This is when I discovered how fun asparagus can be and how fast and easy to is to prepare them.
In New York, especially in the end of winter/ beginning of spring, they are relatively cheap, as well as basil (which I used to make my pesto dip).
This is a fast recipe that satisfies my cravings and than be carried carried to school or served as an appetizer at a friend's reunion.
- 1 bunch of asparagus
- Dijon Mustard (Any one you like)
- Homemade pesto
Recipe for the homemade pesto:
-1 cup of basil
-2 cups of spinach
-5 teaspoons of extra virgin olive oil
-1/2 a lemon or lime
-garlic (I use 1 spoon of organic crushed garlic)
Chop the basil and spinach and add to a blender with all the other ingredients. If you want a less acid pesto add less lemon. Blend until smooth using the pulsing mode and from time to time mixing with a spoon.
Store in a previously cleaned mason glass jar and use for pastas and dips.
Add the asparagus to a boiling water pan an leave them there for less than 3 minutes (so they are almost raw but with a vivid green color). Place them on a big plate and add two compartments with Dijon Mustard and Pesto in the middle.
It is ready to be served! Can be eaten cold or warm. :]