Love and Spices:
Asparagus and green beans

An ideal springtime salad to accompany just about any main dish

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Asparagus and Green Beans

This harmonious combination of tender asparagus and crisp green beans offers a symphony of textures and green flavours, enhanced by a simple preparation showcasing these vegetables’ spring freshness.

Preparation time: 30 min | Cooking time: 8 min | Yields: 4 servings

• 15 asparagus, peeled and sliced with a mandolin
• 1/2 lb / 226 g small French green beans, blanched
• 2 cups /16 oz / 150 g hand full, watercress, washed, dried and stems removed
• 1/2 red onion, sliced
• 2 tbsp white and black sesame seeds, toasted
• 1 red chilli pepper, diced
• 1 tbsp sesame oil
• 2 tsp olive oil
• 1 lemon, juiced
• 1/2 tsp rice vinegar
• 1 tsp sea salt
• 1 tsp coriander seeds
• 1/2 tsp freshly ground white pepper

Blanch the green beans, drain, let cool and set aside.
Pat dry before adding the dressing.
Put the sesame seeds in a small frying pan.
Toast for 2 to 3 minutes while stirring, set aside.
Put the asparagus and watercress in a salad bowl.
Add the onion, chilli pepper and green beans.

DRESSING

In a mixing bowl, stir in the oils, rice vinegar, lemon juice, salt, and pepper.
Pour over the salad, toss then sprinkle the sesame seeds and coriander seeds.

Blanching: in a pot, bring water to a boil.
Add the green beans and cook for 3 minutes.
Dip in a bowl of iced water to stop the cooking to keep them green.
Remove and drain.

Images: Anne Fillion

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Monique Singer is a cultural creator travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn