Description
A crisp asparagus salad with lemon vinaigrette that brings bright flavors, perfect for spring side dishes.
Ingredients
Scale
- 450 g asparagus (1 lb)
- 1 tbsp kosher salt
- Zest and juice of 1 lemon (about 30 ml / 2 tbsp)
- 60 ml extra-virgin olive oil (1/4 cup)
- 5 ml Dijon mustard (1 tsp)
- 30 g shallot (1 small, thinly sliced)
- Freshly ground black pepper
- 30 g parmesan (1/3 cup, shaved, optional)
- 30 g toasted pine nuts or sliced almonds (optional, 1/4 cup)
Instructions
- Trim and prep the asparagus by rinsing and trimming woody ends.
- Blanch the asparagus in boiling water with kosher salt for 1–3 minutes, then shock in ice water.
- Make the lemon vinaigrette by combining lemon zest, juice, Dijon mustard, olive oil, sliced shallot, salt, and pepper.
- Toss the drained asparagus with the warm vinaigrette until evenly coated.
- Finish by transferring to a platter, adding parmesan and nuts if desired, and serve immediately.
Notes
Overcooked asparagus can become limp; watch blanching time closely. For a vegan version, omit cheese and nuts.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 8mg