Elegant white asparagus

Lemony dressing makes this salad popThis elegant white asparagus salad is easy to make. Everything about it shouts spring! It is perfect for 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. The earthy asparagus is complemented by a simple citrus dressing. 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 in cold water to stop cooking, and dry with kitchen towels.
Salt 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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