It’s Salad Season!

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

  • Servings: 2-3
  • Difficulty: easy
  • Print

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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)*

Vinaigrette
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

*To taste

Directions

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.)

Someone likes asparagus… #beagle #dogsofinstagram

A post shared by Lesley Rozycki (@lesleyrozycki) on


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