It’s that time of the year, where some of the freshest, most delicious produce is available in your local grocery store. One the tastiest and most plentiful Spring vegetables, asparagus is a favorite. In lieu of the traditional (and frankly, boring) lettuce-based salad, I’ve made a delicious and super quick salad with fresh asparagus as the star ingredient.
Asparagus Salad with Honey Lime Shallot Vinaigrette
1 bunch of asparagus (about 16 stalks)
Shaved parmigiano reggiano*
Balsamic vinegar (Optional: reduce about 1/2 cup in a saucepan with a tablespoon of honey; takes about 20 minutes of medium-low heat)*
2 tbsp. olive oil
1 1/2 tbsp. honey
1 tbsp. lime or lemon juice
Salt and pepper to taste
1-2 tsp. thinly sliced shallot
1. Boil a medium pot of water and blanch the asparagus. Cook for two minutes before draining and immediately placing into ice cold water.
2. In a bowl or large measuring cup, whisk the olive oil, honey, lime juice, salt and pepper until fully emulsified. Thinly slice (and I mean paper thin) part of a shallot and combine with the vinaigrette.
3. Remove the asparagus from the cold water, pat dry and cut the stalks into small pieces on the bias (on a slant).
4. Place the cut pieces into a medium sized bowl, and combine with vinaigrette. Shave parmigiano reggiano on top and drizzle balsamic to finish.
This recipe was so good that even my dog Flash wanted a bite. (I happily obliged and he loved it.)