On Christmas Day, my mother requested that I make a dressing for the head of broccoli she was cooking. The dressing I came up with was very light and slightly sour on the finish which I like. The addition of honey and forgoing the salt mellows the acidity and makes a nice, slightly sweet variation to the original: probably suited to a wider range of palettes.I've since made this broccoli and asparagus dish with the cranberry dressing a couple more times. Yum!!!
Today I served it warm for dinner with a couple of lamb roulades bought ready to bake from our local New World supermarket. The butcher took pains to let me know that the roulades have a new fig and pistachio stuffing. The two dishes were complementary and made my high protein, low carb meal extremely palatable and tasty!
As 4 minutes on high in the microwave and a couple of minutes for the dressing was all it took to prepare the vegetables, it's also a very quick meal. Great for busy households such as ours.Instructions
Soften a head of broccoli and around ten asparagus spears: you can steam, toss in a frypan of boiling water or a few minutes on high in the microwave if you're in a hurry. Rinse the greens under cold water to stop the cooking and keep a little crunch.Mix 1 tablespoon of olive oil, 2 tablespoons of apple cider vinegar and a teaspoon of honey with a generous handful of chopped, dried cranberries.
Pour the dressing over the greens and toss until the vegetables take on a glossy sheen. Serve warm straightaway with hot meat or allow to cool and serve as a salad.If you prefer to plate up, like I do, be sure to use a spoon to scoop some of the dressing from the bottom of the bowl and drizzle over the vege! The cranberries atop the greens make a beautiful, polished finish to the plate.
Depending on what else is on the menu you may also like to add some roughly crushed almonds for additional texture.
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