Recipe: Asparagus Salad

Recipe Source: Metzger, Christine.  Culinaria Germany.  H. F. Ullmann, 2007 p. 339

Asparagus is a wonderful vegetable.  First, it is a spring vegetable.  Its arrival signals an end to winter and a return to pleasant days.  Second, it is a healthy vegetable.  Third, and most important from my perspective as I planned our Easter menu this year, it is a flexible vegetable.  It can be used in any number of interesting dishes.  It's very difficult to screw up asparagus.  It can be served hot or cold.  It can be served on its own or as part of a larger dish, like a frittata or a stir-fry.  In my case, I decided to serve it as a salad. 

I made a few minor changes.  Not being sure what the "basic recipe" mentioned in the original was, I decided to just go ahead and steam it.  (Yes, I could have looked it up, but that would have taken time I just didn't have.)  I also omitted the shallot - my allergies were particularly severe that morning, and I just did not need the "help" of my eyes swelling shut from the shallot.  Finally, I couldn't find chervil at the market, so I used tarragon.  The result was a delicious, refreshing side dish that brightened up the table.

Asparagus Salad (serves 8 as a side dish; approx. $1.41/serving)

2 bunches asparagus

2 tablespoons white wine vinegar

1 bunch chives

1 bunch tarragon

1 tablespoon olive oil

Kosher salt and grains of paradise, to taste

Equipment:

• Steamer baskets
• Saucepan
• Bowl
• Whisk

1. Trim the woody ends off the asparagus and arrange them in your steamer baskets.
2. Bring a saucepan partially filled with water to a boil.
3. When the water is boiling, put the steamer baskets on top of the saucepan and steam 5 - 7 minutes (depending on the thickness of your asparagus, of course.)
4. Meanwhile, whisk the remaining ingredients together in the bowl.
5. When the asparagus is tender, arrange it on your serving platter.  Pour the vinaigrette over it and serve.

Comments

[Sophia]

asparagus is one of my fav veggies, so every spring I cannot wait to buy bulk amounts of them from Costco! another way I eat them is to wrap them up with nori with kimchi and red pepper sauce!

[Dragon]

I love the addition of tarragon to this dish.

[noble pig]

Very nice...I always love asparagus as a salad!

[Natasha - 5 Star Foodie]

Asparagus sounds wonderful with tarragon and chives! Very nice salad!

[Kim]

This is one of my favorite times of the year, as asparagus are fresh and in abundance. Love the herbs, thanks for a great post.

[Fearless Kitchen]

Kim - Thanks! I'm a huge fan of asparagus, so spring is a great time for me.

Natasha - I'll admit that I'm always looking for an excuse to use more tarragon lately.

Noble - Thank you!

Dragon - I've become quite the tarragon addict...

Sophia - now there's something I wouldn't have thought of (but will now try.) Despite my usual abhorrence of cabbage, I'm actually really fond of kimchi (sheepish grin here.)