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Find the best recipes for asparagus salad with tips to cook asparagus perfectly, plus ideas for serving cold or warm. A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes. The Asparagus Salad & Light Lunch Collection.
Alright, don’t linger, let’s approach this asparagus salad menu with 6 components which are undoubtedly easy to have, and we have to process them at the very least through 2 tips. You should invest a while on this, so the resulting food could be perfect.
Composition for Asparagus salad:
- Take 8-10 for asparagus spears, not too thick (for 2 people, as starter)
- You need 2 tsp for lemon juice
- You need 3 tsp extra virgin olive oil
- Require of salt and pepper
- Take 1 handful - freshly shaved Parmesan
- Require 2-3 for white chicory leaves or a few rocket leaves (optional)
It's a bit of extra prep, but worth the effort. Spring asparagus is a wonderful blessing after a long winter. The dressing for this roasted asparagus salad recipe uses fresh garlic scapes–available in spring from farmers' markets or gardeners. Use chopped fresh garlic in the dressing if you can't find garlic scapes.
Asparagus salad how to cook:
- Break off the woody ends of the asparagus, rinse and dry them. With a vegetable peeler, shave off the dark outside skin, starting just below the tips, put aside. Chop the peeled stems across into 1cm rounds, keep the tips whole.
- Whisk the lemon juice with the olive oil for dressing, finely shred the chicory and tear the rocket leaves, if using. Place them in a bowl with the chopped asparagus, the tips and the peelings, season with salt, pepper and half the dressing and toss together. Top with the shaved Parmesan and finish off with remaining dressing.
We seldom think of eating asparagus raw, but when shaved into long, thin ribbons, this spring vegetable makes a beautifully crisp and flavorful salad or side dish. Make this shaved asparagus salad recipe when asparagus season peaks: Thin slices of raw asparagus are coated in a lemon vinaigrette. Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve. This asparagus pasta salad was a total winner!!
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