This is a recipe in two parts. First is the asparagus salad. Second is pickled nastursiums pods (sorry spelling). The cool thing about this recipe is that the quanity is very adjustable. You can make the vinagrette seperate, and it will last a couple weeks. Use it on other veggies too!
asparagus, sliced on the bias
½ cup raw olives, your choice, medium chop
¾ cup cold pressed olive oil
3 tablespoon apple cider vinegar
2 lemons, juiced
1 tablespoon lemon zest
2 teaspoon mustard seed, coarsly ground
2 tablespoon honey, or 1 tablespoon agave,
2 tablespoon pickled nastursium flower seed pods or capers (optional capers are not raw) , recipe follows
Whisk all ingredients together, except asparagus. Pour Vinagrette over asparagus or other veggies and let marinate at least 3 hours. Serve room temp or chilled!
For the nastursium pickles. Nastursiums flowers produce seed pods when they are mature that can be pickled and taste very similar to capers. Just pick them fresh and preserve them in apple cider vinegar, water and salt at a ratio of 2 parts vinegar to one part water. The amount of salt I use for 1 quart of pickles is about 1/4 cup. You can rinse the brine out of the pickles before using them, if the salt bothers you.