This morning on CBC's Weekend Morning Show with host Nadia Kidwai, I presented some wonderful local asparagus on Avocado Toast. The Manitoba asparagus is available today at St. Norbert's Farmer's Market for their season opening at River's Edge Farm. It is a pesticide and spray-free farm that specializes in asparagus and raspberries.
I've also featured some lovely Halibut Steaks in a Kerala recipe. For a grilling option on this long weekend, treat yourself to a halibut steak. The marinade is quite easy to prepare. The wild caught Halibut steaks are available at Gimli Fish.
Nice bread slices. I made this bread but there are great breads available at the St. Norbert's Farmer's Market.
1 avocado (one or two Haas, or a huge variety available at Dino's Grocery Market on Notre Dame)
Asparagus (In Season Now! River's Edge Farm has them available today at St. Norbert's Farmer's Market.) I grilled the asparagus spears that I had drizzled with sesame oil and when done, I grated lemon zest on the spears and a pinch of salt
Easy Bernaise Sauce
2 tablespoons white wine
1 tablespoon cider vinegar
1 sprig fresh tarragon
1 minced shallot
1/4 teaspoon ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper
Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.
Toast the bread and smooth avocado on top. Place grilled asparagus on top of avocado and drizzle Bernaise sauce on top. Garnish with fresh chives or tarragon.
Grilled Halibut Steaks, (Fish masala fry)
2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.