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What You Do


1.  Rinse the asparagus under cool water to remove any loose dirt.  Remove the tough ends of the asparagus and discard.  

    

Note: There is a trick to this – Most folks cut the ends off with a knife, which is pretty much a guessing game as to where the tough, stringy part of the asparagus ends. Instead, hold the stem end in one hand and with the other hand hold onto about the center of the asparagus.  Bend gently and voila! The asparagus will snap somewhere between your hands.  The snap is the “sweet spot” where the stringy part ends and the delicious part begins, so you’ll have perfect tender asparagus every time.


2.  Cut the asparagus into about 1-inch long pieces and place in a medium mixing bowl; toss with 1 tablespoon of olive oil.


3.  Heat a large skillet over medium high heat.  Sauté the asparagus for about 2-3 minutes or until bright green and just barely tender.  Remove from the heat and return the asparagus to the mixing bowl.


4.  Drain the roasted peppers; trim peppers into strips about 1/4 inch wide and 1 inch long. Transfer to the bowl with the asparagus.


5.  Peel the garlic and mince very finely (even better, if you have a small food processor, chop it in there).  In a small mixing bowl, whisk together the egg yolk, lemon juice and mustard.  


6.  Combine the olive and vegetable oil and add to the yolk mixture, whisking constantly and vigorously. (If your arm gets tired or you are like me and, ahem, a little lazy – you can do this with an electric mixer instead of whisking by hand.)


7.  Whisk in garlic and salt; set dressing aside momentarily.


8.  When asparagus are cool toss with the Parmesan cheese to distribute evenly.  Toss the entire mixture gently with the dressing and season to taste with freshly ground pepper.  Serve immediately or store in an
airtight container and chill for up to 24 hours.

What You Need


1 lb. Fresh asparagus

1 tbsp. Olive oil

1 15 oz. jar Roasted red bell peppers

2 cloves Garlic

1 Large egg yolk

2 tsp. Fresh lemon juice

1/2 tsp. Dijon mustard

1/4 c. Extra-virgin olive oil

3 tbps. Vegetable oil

1/2 tsp. salt

1/4 c. Parmesan cheese; grated or shredded finely

Freshly ground pepper

  Serves: 4


  Prep. Time:  15 minutes


  Cook Time: ​ 3 minutes


  Difficulty: ​ Easy

Hey y’all – spring is asparagus season! Hooray! Asparagus for everyone!  I realize most folks don’t get that excited about vegetables and asparagus in particular is often the victim of some pretty vicious veggie hate.  However, I’m pretty sure that’s just because most folks have only ever tried mushy, kinda stinky, over-cooked asparagus.  This salad showcases asparagus as it should be – fresh, crisp and just barely cooked to a beautiful bright green.  If you don’t like asparagus after this salad then there may just be no hope for you.  (I kid, I kid. Sort of. But really, give asparagus a chance, it’s pretty great.)

Asparagus & Roasted Bell Pepper Salad

seasonal RECIPES for those who love to EAT

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