h1

Spring Asparagus Salad

April 11, 2010

In honor of Spargelzeit (‘Asparagus Season’), this spring side dish was inspired by the latest Cooking Light.  It was an easy dish to serve on Easter Sunday, because it doesn’t have to be served hot.  It also makes delicious leftovers!

You will need…

  • 1 lb asparagus, trimmed and cut into 2-inch pieces (I used a combination of green and white)
  • 1/4 t salt + some to season water
  • 2 T shallots, minced (roughly 1 medium-sized)
  • 2 T white balsamic vinegar (would also be good with white wine or champagne vinegar)
  • 2 T olive oil
  • Rind of 1 lemon, zested
  • 1/4 t fresh black pepper
  • 1/2 c (2 oz.) Gorgonzola cheese, crumbled
  • 1 pkg (5 oz.) spring greens, such as baby arugula

Then you…

  1. Cook the asparagus in salted, boiling water about 2 minutse or until just starting to turn tender.
  2. Drain and rinse under cold water; drain and set aside.
  3. In a small bowl, whisk together the 1/4 t salt, shallots, vinegar, olive oil, lemon zest and pepper.
  4. Stir in the cheese.
  5. Combine the asparagus with the spring greens and toss with the dressing.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: