Asparagus Salad with Balsamic Dressing
This light fresh salad is the perfect showcase for fresh spring asparagus.
Ingredients
- 1 pound fresh asparagus not pencil-thin
- For the Dressing
- 1 tablespoon finely chopped shallot
- 1 - 2 cloves garlic finely minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Peel the asparagus and trim off the tough ends. Prepare an ice bath in a bowl. In a skillet, bring some well-salted water to a boil, add the asparagus and simmer until just tender (because the asparagus are peeled, this should take 2 - 3 minutes, do not overcook); immediately remove the asparagus to the ice bath, allow to cool completely, then set on paper towels to drain and dry. Meanwhile, in a small bowl, combine all the dressing ingredients, mix well. Place the asparagus in a serving dish, toss with the dressing and refrigerate for at least 30 minutes. Toss again, adjust seasonings and serve cold or at room temperature.
Notes
It is best to use thicker asparagus for this recipe, however, thin will work. If using thin asparagus there is no need to peel them.
Nutrition
Serving: 1gSodium: 315mgSugar: 3gFiber: 2gCalories: 115kcalPolyunsaturated Fat: 9gSaturated Fat: 1gFat: 10gProtein: 2gCarbohydrates: 5g
Tried this recipe?Let us know how it was!