Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.
Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavor of quinoa and a lively tamari, sesame and wasabi dressing in this colorful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.
. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.
