How to 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.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3/4 c. olive (not virgin) oil
• salt
• cooking pots
• 1 bunch asparagus
• 1 c. grated Parmesan cheeses
• cutting boards
• wire whisks
• mixing bowls
• chef's knives
• 2 tsp. minced garlic
• cracked black pepper
• 1/4 c. sherry vinegar
• 2 tbsp. fresh herbs
• salda utensils
• Cracked Black Pepper
• Salt
• Salt
• Chef's Knives
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Mixing Bowls
• Salda Utensils
• Wire Whisks
• Salt
• Salt
• Mixing bowls
• 1 bunch asparagus
• 2 tsp. minced garlic
• 3/4 c. olive (not virgin) oil
• 2 tbsp. fresh herbs
• 1 c. grated Parmesan cheeses
• 1/4 c. sherry vinegar

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.

Tips & Warnings

• While sherry vinegar is best for this recipe, any light-colored vinegar will work, including white wine vinegar and Champagne vinegar.
• For extra texture, sprinkle the Parmesan cheese on a nonstick baking pan and cook at 350 degrees until it turns a very light golden color. Let it cool and sprinkle the crunchy toasted cheese over the salad.
• The asparagus will get mushy if overcooked.

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