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Lemon Asparagus Salad

From

April​/May 2008

Lemon Asparagus Salad

The fresh spring flavors of our Lemon Asparagus Salad are a great addition to any holiday menu. The first key to a flavorful recipe is to aggressively salt the cooking water so the asparagus emerges well seasoned. Once the asparagus is tender, we immediately drained and shocked it in a bowl of ice water to prevent further softening. When the asparagus had cooled, we drained and patted the spears dry so our Lemon Asparagus Salad’s dressing didn’t become watery. Adding fresh garlic and Dijon mustard to a simple vinaigrette gave it a slightly spicy bite. A touch of honey balanced the strong flavors in the dressing and gave the dressing a thick texture that helped it cling to the asparagus. The blanched asparagus can be refrigerated in a large zipper-lock bag for up to 24 hours before being dressed and served.

Serves 8

The asparagus can be blanched and the dressing can be prepared in advance, but don't combine the 2 elements in this salad until serving time.

Ingredients

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