Looking at the fresh local asparagus in the market this past weekend I was reminded that the end of the season must soon be at hand and with it my annual mad dash to incorporate asparagus into my recipes again after almost taking its availability for granted in just a little over a month.
For those of you who have contributed to Holler's and my No Croutons Required food roundups, your wonderful suggestions have not gone unappreciated … this little lunchtime saganaki and asparagus plate is directly inspired both by the season and by the success of my recent saganaki with Greek tomato salad. Add on the fact that it was less than fifteen minutes between pulling the ingredients out of the refrigerator and putting the finished product on plates, and there's no question that this is now one of my favorite early summer salads.
|Fried Halloumi Saganaki and Asparagus|
|Recipe by Lisa Turner|
Published on July 1, 2008
Simple fried lemon saganaki made with Halloumi cheese served with radishes and lightly steamed asparagus