1. An elegant white asparagus salad

    sm apssaladClick top title to open the item and scroll  This elegant white asparagus salad is easy to make.   It is perfect as a first course, or served as a side salad. You can even double it and add cooked shrimp, hard-cooked eggs, and crumbled bacon, and serve it for a swish luncheon with a glass of champagne. A simple citrus dressing complements the earthy asparagus. The success of the dish depends on using the best ingredients you can find.

    24 stalks of white asparagus

    1 pound, or 450 grams, of fresh, tender spinach

    ½ sliced sweet onion, separated into rings

    2 lemons

    1 clove of garlic

    Dijon mustard

    Good olive oil

    Black Kalamata olives, to garnish

    You will want at least 6 stalks per person. Cut off the woody part of the stalk and rinse well. Slice the asparagus in quarters lengthwise. This looks elegant, but also helps the asparagus absorb the dressing.

    1 large bunch (1 pound or 450 grams) of fresh spinach with tender leaves – washed and de-stemmed. It helps to pat the spinach dry with a clean kitchen towel.

    Steam the asparagus until tender – five minutes over boiling water, covered. Rinse it in cold water to stop cooking. Gently pat dry with kitchen towels. Salt the asparagus lightly with sea and kosher salt (¼ tsp).

    Thinly slice half of a sweet Vidalia onion.


    Juice from lemon and one additional lemon sliced to garnish

    1 light crushed clove of garlic

    1 tsp. Dijon mustard

    Mix well

    Add ½ cup plus 1 to 2 tbsp. of good olive

    Remove the garlic clove

    Pour dressing sparingly over the asparagus and toss. Reserve the rest. Toss the spinach and onion rings separately with small amounts of vinaigrette. Plate the salad in four portions with the spinach on the bottom, topped by the onions, then the asparagus stacked on top. You can if you wish stack the asparagus in a box or lattice pattern. Decorate with a lemon slice and olives. Add cracked pepper.