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.”
Source URL: https://www.bostonmagazine.com/restaurants/2017/05/07/recipe-asparagus-salad/
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