Here's the healthy recipe from Mario Batali I mentioned a few posts ago. You really can find healthy and delicious recipes everywhere.
This dish is a perfect example of how a few extra minutes in the kitchen and a little attention to detail can transform a vegetable into something wonderful. I've paired it with a simply-prepared fillet of salmon for a fairly easy weeknight meal. Omit the salt if you want this to be strictly Paleo.
Asparagi alla Geremolata with Grilled Salmon
Modified from Mario Batali's Molto Italiano
1 to 1.5 lbs. asparagus
Salt (if using)
Large fillet of wild-caught salmon
Freshly-ground black pepper
Light olive oil for oiling grill
Zest and juice of 2 lemons
Zest of one orange
2 Garlic cloves, chopped fine
2 Tablespoons finely chopped flat-leaf parsley
2 Tablespoons mint leaves cut into chiffonade
1/4 Cup very good extra virgin olive oil
Remove the fibrous end of each asparagus stalk with a sharp knife. Bring a pot of water large enough to accommodate the asparagus to a rapid boil. Add a tablespoon of salt to the boiling water (if using). Add the asparagus carefully to the boiling water and boil until crisp-tender. Cooking time will vary and will depend on the thickness of the asparagus. Immediately shock the cooked asparagus in a large bowl of ice water, insuring that it has been completely cooled. Drain the asparagus well and set aside.
Light a medium-hot charcoal fire and place the hot coals under one side of the grill. Brush the grill clean and oil it with a paper towel soaked in olive oil using tongs. Season the salmon with freshly-ground pepper and sea salt (if using) and place it on the cool-side of the grill skin-side-down. Cover the grill with the vent open slightly. Grill the salmon indirectly until almost cooked through and the flesh just begins to flake. The surface of the fish will become marbled with a beautiful white fat.
Meanwhile, combine the zests, juice, garlic, herbs, oil, and salt in a bowl and mix well. Toss the asparagus gently in the mixture.
Plate the asparagus alongside the salmon. Devour.
Photo by Kirsten Shafer