Make Asparagus Salad
Cooked and chilled asparagus makes a great salad on its own - you can just toss it with a light vinaigrette. One bunch of asparagus will make six salads.
Instructions
1. Make a light vinaigrette by blending together the sherry vinegar, garlic and herbs, and a pinch of salt. You can also chop the herbs and garlic as fine as possible and mix them into the vinegar.
2. Blend or whisk the oil into the vinegar in a thin, slow, steady stream. Set the vinaigrette aside.
3. Bring a large pot of lightly salted water to a rolling boil.
4. Trim the woody stems off the asparagus.
5. Place the asparagus in the boiling water.
6. Cook the asparagus for 3 to 6 minutes. While it cooks, fill a large bowl half full with ice, then add enough cold water to come up to the top of the ice.
7. Test the asparagus by removing one, dunking it in the ice bath, and biting the thick end. It should be tender and cooked through, but still firm.
8. When the asparagus spears are cooked, remove them and immediately submerge them in the ice bath. Let them stay there until completely cooled.
9. Add the finishing touches. Shake the asparagus dry, toss with some of the vinaigrette, and arrange on a plate. Sprinkle with cracked black pepper and Parmesan cheese.
Tags: Asparagus Salad, into vinegar, light vinaigrette, Make Asparagus, Make Asparagus Salad, toss with