Quinoa salad with asparagus and swordfish

• 20 minutes to prepare • 20 minutes to cook • Serves 4

 

 

Spring = asparagus

Spring is the time for asparagus.
They stick out their tiny tips, as if they assess that the warm, sunny weather is really here, and then they come out in force, conquering supermarket shelves, restaurant menus and home kitchens.

 
The cultivation of asparagus is very ancient and dates back at least to the Romans age, who probably also bred wild asparagus. This species has always met the interest of gourmets and it still is the main ingredient of several regional dishes.
The cultivation of asparagus is not particularly complex; asparagus is in fact a plant quite rustic and that, compared to many others, it is not particularly demanding. However, growing it requires a lot of work and it is always picked by hand. It is not a coincidence asparagus was considered a regal vegetable and served as privilege of kings and their court in days gone by.

I just adore the subtle flavor of green asparagus, bitter and sweet at the same time.
Today we will employ asparagus in combination with swordfish to accompany lemon-flavored salad. This marvelous first course will impress your guests even more as it will be served on a bed of healthy quinoa: something you won't forget, something definitely worth celebrating so long-awaited spring time!

Here's what you will need for the 4-serving recipe:

300 g cooked quinoa, boiled according to instructions on the package
400 g swordfish
1 shallot
100 ml wine
400 g asparagus

1 lemon zest
salt and pepper
EVO oil

1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
2. Peel asparagus' tough outer skin. Cut the stems into pieces while leaving the tips whole
3. Boil them in salted water for five minutes. Then place them in a cold bath
4. In a pan pour 1 tablespoon of EVO oil, add a finely chopped shallot, asparagus' pieces and tips, and pan-fry for 5 minutes
5. Cut the swordfish into pieces and add it to asparagus. Season with a pinch of salt and freshly ground pepper. Cooking for another 5 minutes
6. Add wine and go on with the cooking until it evaporates
7. Season boiled quinoa with 2 tablespoons of EVO oil, and salt
8. Spread a layer of quinoa on the bottom of each serving plate and place a warm forkful of asparagus and swordfish on top. Grate some lemon zest and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.