From: Cuisine at Home, Issue No. 44
Makes 3 cups
Total Time: 15 minutes
Tearing herbs by hand prevents them from turning dark and gives the salad a rustic look. To keep colors bright, toss the salad with the oil-lemon mixture just before serving.
Ingredients:
- 1 1/2 lbs fresh asparagus
- 1/2 cup torn fresh flat-leaf parsley
- 1/4 cup torn fresh dill
- 1/4 cup torn fresh mint
- Minced zest of 1 lemon
- 2 tbs extra virgin olive oil
- Juice of 1/2 a lemon
- 1/4 cup Parmesan, shaved
- Salt and pepper to taste
Instructions:
- Trim off and discard the woody stems of the asparagus; cut the spears in half cross-wise. Then cut the bases and tips in half lengthwise, keeping them separate.
- Blanch the bases in boiling salted water for 1 minute; add the tips and cook an additional minute. Transfer asparagus to an ice bath, then drain and pat dry.
- Combine herbs and zest in a large bowl. Add asparagus, oil, lemon juice, Parmesan, and seasonings; mix gently. Serve at room temperature.
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