Today’s Asparagus Salad recipe is a deliciously easy2make favorite of mine that takes less than 10 minutes to prepare . . . and even less time if you happen to have some leftover hard boiled eggs from Greek Easter! For those of you who don’t like asparagus, you can always try the mustard “latholemono” (dressing) with chopped tender greens, boiled new potatoes, hard-boiled eggs, herbs and capers or perhaps with steamed fresh or warm smoked salmon, trout or eel!
Asparagus Salad Recipe
Ingredients
500 g fresh green Asparagus
1 – 2 tblsp chopped parsley
1 – 2 tbslp chopped dill
2 hard-boiled eggs, chopped
2 tblsp capers
Lemon zest and/or finely chopped chives
Dressing
4 tblsp olive oil
2 tblsp fresh lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste
Yield: 2 main course servings or 4 first course or side dish servings
Preparation Method
Rinse asparagus, brake off any tough bottoms and discard. Fill a large saucepan half way with water and bring to boil. Add the asparagus and reduce heat slightly to a simmer.
Parboil the asparagus for 2 – 4 minutes. Drain and place into a large bowl with cold water and ice for a minute or two, to stop cooking. Strain well and transfer to a serving plate.
Sprinkle asparagus with chopped parsley and dill. Top with chopped eggs and capers. Set aside while making dressing.
Whisk together olive oil, lemon juice and mustard and season to taste with salt and pepper. Before serving, pour dressing evenly over asparagus and sprinkle with lemon zest or finely chopped chives.
Garnish with fresh dill (optional) and serve immediately!
Tips!
If you aren’t able to enjoy asparagus on the day you buy it, store it in the fridge, upright with the stalks in a bit of cold water, like cut flowers.
Always remember that asparagus will continue to cook a bit, even after removed from boiling water or other method of cooking!
Asparagus is always best when neither under-cooked nor overcooked and served warm or at room temperature. Refrigeration dulls its flavor!
© KaritasM – April 2018