Asparagus Salad, an original way to enjoy this vegetable that is almost never used for this type of preparation. This is a quick and easy recipe to make, here are some tips and personal touches to make it delicious.
If you like asparagus don’t forget to check out the recipe
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
- Energy 134.46 (Kcal)
- Carbohydrates 7.26 (g) of which sugars 2.61 (g)
- Proteins 6.96 (g)
- Fat 9.88 (g) of which saturated 3.38 (g)of which unsaturated 0.04 (g)
- Fibers 3.83 (g)
- Sodium 1,241.11 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3 asparagus (large and fresh)
- 10.6 oz mixed salad
- 1 oz pecorino romano
- to taste salt
- to taste extra virgin olive oil
- to taste vinegar (I recommend apple cider)
Tools
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Peeler
Procedure
In this recipe, we will learn how to handle asparagus to keep them bright even after cooking, resulting in an asparagus salad that is not only good but also beautiful to look at.
We start the recipe by cutting the asparagus following the directions on how to clean asparagus before cooking them.
After cleaning the asparagus, slice them lengthwise using the peeler. Boil them in water for about 2-3 minutes, you will see the color change to bright and shiny.
Due to their thinness, after 2-3 minutes, drain them and stop the cooking by placing them under cold water so that the color remains bright and vivid for a long time.
While the asparagus cook, chop and wash the salad. For a crunchier result, you can leave the salad in the refrigerator in cold water. After 2 hours, the salad will be fresh and crispy.
Now that the asparagus are cooked, all you have to do is prepare the salad by first mixing the asparagus strips with the other ingredients.
Finish it off with cheese shavings, sliced with the peeler.
Your asparagus salad is ready!
Plating Tips:
Use large bowls, mix the ingredients well, and finish with cheese shavings. If you like, you can finish the dish with a drizzle of balsamic vinegar from Modena.
Wine Pairing for Asparagus Salad:
This recipe pairs very well with a fresh and fruity white wine, such as a Pinot Grigio or a Gewurztraminer. Their notes will complement the flavor of the asparagus nicely.
