The Art of Airstream Cooking: Tastes Like Summer

As the International Rally approaches, I’m getting ready for some presentations (pita bread making and the Contoure Oven decipher). There will be some dips and spreads with the pitas, so if you’re around during my presentation time, I’d love to see you.

Though not even warm here in the great white north of upper Michigan, I am anticipating hotter weather at some point. As I said last month, I am focusing on dishes that don’t involve turning on the oven. Much anyway. Can’t live without homemade bread. I’ve been experimenting with sous vide, so more to come on that in a future issue.

Last week I purchased a very large bag of asparagus from Costco. My husband and I are obsessed and addicted to Costco. Since the closest store is a three-hour drive, we stock up when we go. With asparagus goes other early summer vegetables; peas and green onions for example. What you can do here does not require a recipe, though I’ll give you one. Add whatever you want, change the dressing, make more, or less. It can be served hot or cold. It’s fresh, tastes of early summer, and you can eat it for lunch tomorrow. It’s great for a potluck. So, here’s my on-the-fly grilled asparagus salad. Easy, makes lots, delicious. Don’t use the super skinny asparagus, it cooks too quickly.

Grilled Asparagus Salad

Serves 4 -6 as a side dish

• 2-3 bunches of fresh asparagus (or one large Costco bag). Medium or thick stalks.
• 1 cup frozen peas
• 4 green onions
• Some sliced almonds
• ½ lemon, squeezed
• 2 T toasted sesame oil
• 2 T rice vinegar
• 1 tsp of ginger paste or some grated ginger
• Sesame seeds for garnish
• Salt & pepper

1. Wash asparagus and remove the whitish ends. Spread a little olive oil on the remaining asparagus. Set your grill or stove to a medium heat. You can grill these directly on the grill or in a pan on the stove or grill.
2. Put the asparagus in your pan or on your grill grate. I did this in batches on the stove because I had so much. Grill for about 2 minutes, turn over, repeat. You want these crunchy, not mushy, they don’t need to cook much. Remove from heat and set aside.
3. Heat peas either in the same pan for a couple minutes, or in the microwave for 1 ½ minutes. Add to a serving bowl.
4. Slice up your green onions into 1-inch pieces and add to bowl.
5. Slice up your asparagus into 1-inch pieces and add to bowl.
6. Sprinkle some sliced almonds on top, no need to mix yet.
7. Mix sesame oil, rice vinegar, lemon juice and ginger together and pour over your salad. Add salt and pepper. Mix gently. Sprinkle with sesame seeds.