It is best to make this asparagus dish when it is in season. Green beans could also be substituted for the asparagus.
Add this salad to a soup or sandwich, and you have a light supper or lunch.
Serves 2- 4 as a side
- ¾ pound or 1 bunch asparagus, ends snipped off
- 1 teaspoon kosher salt
- 1 tablespoon diced red pepper
- 1 tablespoon diced yellow pepper
- Juice of 1 lemon
- Zest of 1 lemon
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 teaspoons Dijon mustard
- 3-4 tablespoons grapeseed oil
1. Snip off the woody ends of the asparagus. Rinse the asparagus and set aside. Fill a Dutch oven or large skillet with 2-3 inches of water. Add the salt, and bring to a boil. Add the asparagus, cover, and blanch for 3 minutes. Remove the asparagus from the boiling water, and place in an ice water bath to stop the cooking process. The ice bath will also help to maintain the bright green color.
2. When the asparagus is cool, place on paper towels, and pat dry. Put in a covered plastic container and refrigerate.
3. In a small bowl, whisk together the juices, mustard, spices, zest, and salt until the salt is completely dissolved. Slowly add the oil, and whisk together until it begins to emulsify.
4. Before serving, place the asparagus on a large platter. Sprinkle the diced peppers down on the center of the asparagus, and drizzle with the vinaigrette.
Connie’s Notes: Asparagus can be blanched the day before and refrigerated (undressed). Save the leftover asparagus ends for a homemade vegetable broth.
Connie, the home chef, is the author of “Scratch That: Seasonal Menus and Perfect Pairings,” which is organized into seasonal menus and wine pairings, and has many color photos. Connie appears frequently on Chicago television doing cooking segments using seasonal ingredients, and enjoys radio interviews and call-in questions from listeners. Connie began cooking on her rural Kansas farm as soon as she could read. She snips fresh herbs from her rooftop garden in downtown Chicago to add instant flavor to soups and salads, and cooks a new vegetable every week. For more information, visit www.conniefairbanks.com. Follow her bi-monthly blog at www.conniefairbanks.com/blog.aspx, and her Tips of the Day on Facebook,LinkedIn, and Twitter.