Recipe: Asparagus Salad
Bundles of emerald-green asparagus accented by frisée keep the meal light. / Photograph by Pat Piasecki
Asparagus Salad
Serves: 6
- 2 bunches jumbo asparagus
- 1 c. olive oil
- ⅓ c. apple-cider vinegar
- 1 shallot, peeled and diced
- 1 tbsp. Dijon mustard
- About 4 c. baby arugula, frisée, or lettuce of choice
- Salt and fresh-ground black pepper to taste
Cut the woody end off the asparagus stems—about the bottom 2 inches. Bring a pot of salted water to a boil. Add asparagus and simmer, about 3 to 4 minutes. Transfer asparagus to a dish of ice water to shock and stop cooking. Remove and drain on paper towels.
For the vinaigrette, whisk oil, vinegar, shallot, and mustard together in a bowl and season with salt and pepper.
To serve, lay asparagus out on a platter. Lightly dress the greens with the vinaigrette and arrange atop the asparagus ends. Drizzle a little extra vinaigrette over the salad and asparagus to taste.
Note: This recipe makes more vinaigrette than needed. The remainder can be stored in the refrigerator for a couple of weeks.
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”
