Photo and recipe: Tod Dimmick
This rich, pungent butter offers a tasty counterpoint to Asparagus' assertive flavors. If any dish can taste "green", this would be it.
Note: Use only dandelions grown without pesticides.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4 as a side dish
1 lb asparagus, cleaned
3 TB olive oil
Salt to taste
1 to 2 cups chopped fresh young dandelion leaves
1/3 cup sliced toasted almonds
3 TB butter
1/2 tsp salt1/2 tsp freshly ground black pepper
2 TB olive oil
about 2 TB olive oil
Preheat your grill. Toss the asparagus with the olive oil. A large plastic container with a lid, or a large plastic bag, is perfect for this. Sprinkle asparagus spears with salt, and arrange perpendicular to the grill bars. Grill for 5-7 minutes, turning once, or until spears are tender crisp. Arrange on a platter and cover to keep warm.
Preheat a small skillet over medium heat. Using a food processor equipped with a cutting blade, process the dandelion leaves, almonds, salt, and pepper to a chunky consistency, adding the olive oil in a thin stream to facilitate processing. Scrape this mixture into the skillet and cook for a minute, stirring. Distribute asparagus to serving plates, and divide the dandelion butter over each serving.