his post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. Today is Day#2 in my line-up for the deliciousness that is #BrunchWeeek!
I am a salad girl, as you may know and even with Brunch, I love to have a great salad to balance out all the goodies that I may be stuffing in my face all day! I found this wonderful salad in a catering cookbook, called (affiliate link) Divine Kosher Cuisine . Now, I don’t keep kosher, but I do love any cuisine calling itself “divine!” This is a great book full of make ahead recipes and whole chapter dedicated to salad, which is my jam.
What makes this salad special is the addition of garlic-streusel, which is just bread-crumbs and garlic sautéed in a little butter. And it totally makes this salad sing! I adore asparagus, and it is so easy to use a grill pan to quickly cook it up for this salad. See?
Thank you especially to Michigan Asparagus for sponsoring and inspiring recipes during #BrunchWeek! Want to know some random fact about Michigan Asparagus? I knew it! Here are some of the cool things about Michigan Asparagus:
- The season is early/mid May – June
- They are one of the only (and largest) domestic production regions for US grown asparagus. That means less food miles and fresher asparagus that isn’t coming from some other country.
- The hand harvested spears are “snapped” versus cut. What that means is you get fresher, more usable asparagus with less woody end.
So now you know. You’re welcome! Here’s the recipe:
3/4 cups fresh bread crumbs, or panko crumbs
1 1/2 tsp. olive oil
2 cloves garlic, pressed
For the salad:
6 cups mesclun mix (spring greens)
16 asparagus spears
1 pint fresh raspberries
Favorite vinaigrette dressing (if you can find raspberry vinaigrette, it’s wonderful!)
In a medium skillet, add the oil, breadcrumbs and garlic and sauté over medium low heat for 5-7 minutes until lightly browned. Take care not to burn as the garlic will get bitter. Set aside.
Assemble: Grill the asparagus spears on the stove in a grill pan, or on your grill, until bright green but not wilted. Remove when done and cut into 1-inch pieces. Toss the greens lightly with the dressing. Add the asparagus spears and raspberries. Sprinkle the garlic streusel over the top. Serve individually or on a large platter for a buffet.
Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla
BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites
Mini Rustic Apple Pies from Forking Up