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.

Vinaigrette

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.

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An elegant white asparagus salad

Crisp aspargus with a  tangy  citrus dressingThis 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
 
1 large bunch of white asparagus – 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.
 
Steam the asgarpus until tender – five minutes over boiling water, covered. Rinse it in cold water to stop cooking, and dry with kitchen towels. Salt the asparagus lightly with sea and kosher salt (¼ tsp).
 
Thinly slice half of a sweet Vidalia onion.
 
Vinaigrette
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. Decorate with a lemon slice and olives. Add cracked pepper.
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