The Ardent Epicure

This is a very tasty side dish that is unbelievably easy and 

another that really reminds me of Spring. I went for a chunky
version of a relish this time, and used organic mini heirloom
Tomatoes along with an organic ripe mango with chopped
 candied ginger. I made the relish a couple of hours ahead of
time to get the full benefit of these flavors.

What you will need:
For the relish
1 pound mini tomatoes, quartered
1 fresh mango, chopped
3 sage leaves, finely chopped
2 small shallots, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon, finely chopped candied ginger
Slash of white balsamic vinegar
1/4th cup light olive oil
Salt and pepper to taste
For the asparagus 
1 1/2 pounds medium asparagus
1 medium fresh ginger root, sliced into stripes
2 tablespoons olive oil
2 tablespoons fresh lemon juice
(I used half lemon and half clementine)
1/2 teaspoon large grind sea salt
1/4 ground black pepper
Large baking dish

For the Relish
We are not going to be cooking just mixing.
Place tomatoes, mango, sage and ginger in a large mixing bowl.
Toss ingredients a few times, then add oil, lemon juice and ginger.
Toss again and then add a splash or two of the vinegar,
 salt and pepper to taste. Allow to sit refrigerated 1-2 hours
for best results.
For the asparagus
Lay trimmed asparagus in a single row, use two pans if necessary.
Place ginger slivers randomly between asparagus spears. Drizzle with
olive oil and juice, then sprinkle with salt and pepper.
Bake in a pre-heated oven at 400 degrees until tender and
beginning to crisp slightly, about 15 minutes.
Serves 4-6

Alisha~Magic of Spice


This is going over to Creative Concoctions 
At Kopiaste..to Greek Hospitality