Herb and Asparagus Salad

April 22, 2012

To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.

  • 2 bunches asparagus (about 1 pound each), stems trimmed
  • 4 ounces Parmesan, shaved with a peeler
  • 2 handfuls fresh flat-leaf parsley, hand-torn
  • 1 handful fresh mint, hand-torn
  • 1 handful fresh dill, hand-torn
  • Extra-virgin olive oil
  • 1/2 lemon, juiced

Source: Food Network

Wine Pairing Suggestion for Herb and Asparagus Salad



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