Confident Kitchen

I was intrigued by these baby turnips at the Farmer’s Market recently.  They recommended a quick saute with butter.  Since I’ve on a huge asparagus kick right now, I tossed in half a pound of that as well.  This dish was to die for.  The asparagus had that squeaky “just right” texture while the turnips turned slightly sweet and very delicious.  Add salt and pepper to taste.

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Toss fresh spinach with a dressing made from 1/2 cup orange juice, 1/4 cup soy sauce, 1 tablespoon lemon juice, 1 tablespoon sesame oil, and 1 tablespoon sesame seeds. (Use as much as you want to taste, I used about a tablespoon per plate). Add a handful of blanched asparagus and sugar snap peas. There is also a small amount of fresh Montasio (similar to cheddar cheese) from Samish Bay.

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