Asparagus Salad Recipe
This asparagus salad is an easy weeknight side but it also makes a great dish for parties. I prefer to use a light olive oil for the dressing so that the sweetness of the lemon comes through.
Dairy-free, Gluten-free, Vegan, Vegetarian
Charity Beth Long
, thinly sliced
, sliced green tops only
lemon zest from one lemon
light olive oil
salt and pepper to taste
Organic yellow pansies
Steam the asparagus
Start boiling water to steam the asparagus. I used an asparagus steamer, but you can use any method you'd like.
Prepare a bowl of ice water to shock the asparagus once it's cooked.
Steam the asparagus 3-5 minutes, or until it's tender but still crisp. Skinny asparagus will take about 3 minutes, while very large asparagus can take up to 5 minutes.
Shock the asparagus in ice water and then cut the asparagus into 2 inch pieces.
Combine the lemon juice and the sugar and let sit until the sugar dissolves.
Add the oil and season with salt and pepper to taste.
If you have time, marinate the asparagus in the dressing for 30 minutes. If not, let it marinate as long as you can.
Add the radishes and scallions and toss.
Garnish with lemon slices and fresh pansies and serve immediately.
This asparagus salad makes an excellent side dish for parties if the recipe is doubled or tripled.
When serving this asparagus salad at party, I suggest lightly dressing the salad and serving the remaining dressing on the side. There are no emulsifiers in the dressing, so it's rather thin.
If you'd like to thicken (and emulsify) the dressing, a pinch or two of xantham gum can be added.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com