Produce Picks 4/2/13: Asparagus and Cauliflower

This week at Aldi asparagus is on sale for $1.69 per pound (Generally is runs about $2.99-$3.50 in grocery stores).  I decided to go for a raw preparation and pickle them and add them to an antipasto salad.

Pickled Vegetable Ingredients:

2 carrots sliced in small bites (Currently $0.99 for 2 lbs at Aldi)
1/3 head of cauliflower cut in in small bites (You can get an enormous head for $1.99 at the International Market at the Farmers Market for a smaller head at Aldi for $1.89).
1 lb. of asparagus cut in slices about an inch long
1/2 c red wine vinegar
1/2 c white wine vinegar
1 tbsp. salt
1 tbsp. sugar
2 cloves of garlic finely chopped

Antipasto

Add anything and every thing that moves you.  There really are no rules here.  However, you can find most of these items I listed at Aldi too.

1/2 c chopped nuts pistachios (walnuts, almonds, whatever)
1/2 cup of banana peppers chopped
1 container of artichoke hearts chopped
1 container of roasted red peppers diced
1 tsp. black pepper
1 tbsp. basil (or fresh basil if you have it)
1 tbsp. red pepper flakes

Combine all of your ingredients for the pickled vegetables and place them in a container to marinate for a 24 hours.  If you only have time to prep the items before work and want to eat them later, no worries.  It will still be good.

 Remove the pickled vegetables from the brine and add them to your other antipasto ingredients.

Some people will want to eat this it as it is.  I choose to serve antipasto salad over mixed greens.  There is so much flavor that you won't ever need any salad dressing.