This recipe follows my tried and true formula of pick, mix, serve— start by picking seasonal ingredients at the peak of freshness and flavor.
This is a classic preparation that is always a crowd pleaser. The asparagus’s blistered skin gives it a great nuttiness while maintaining a good crisp and crunch. I have made this as a side dish for dinner parties with adults, an appetizer for families, and as a snack for the children at my daughter’s school’s Garden club, all with incredible success. Like most recipes with few ingredients, the key to this dish is getting the best possible asparagus.
In March, when Peggy Markel (http://www.peggymarkel.com) was cooking in my kitchen, she provided a bundle of Moroccan recipes that we never had time to try. This salad of zucchini and mint is a version I adapted from one of those recipes. It’s fresh and bright and a terrific side dish to a summer meal.