Herb Asparagus Salad with Green Onion

Ingredients

Estimated total cost: €16.55 · €2.76/serving

• 3 tablespoons freshly squeezed lemon juiceEst. price €0.18–€0.45
• 1 tablespoon aged red wine vinegar (enhances the depth of flavor in the dressing)Est. price €0.08–€0.20
• 1 teaspoon smooth Dijon mustard (helps emulsify the dressing)Est. price €0.05–€0.12
• 1 teaspoon flaky coarse kosher salt (adds texture and enhances flavor)Est. price €0.02–€0.05
• 1/2 teaspoon freshly cracked black pepper (use a peppermill for the best taste)Est. price €0.01–€0.03
• 3/4 cup premium extra-virgin olive oil (look for a robust variety for a richer taste)Est. price €3.60–€7.50
• 3 pounds of medium asparagus, with the ends trimmed (blanch asparagus in boiling water for a vibrant green color)Est. price €9.00–€18.00
• 4 cups thinly sliced scallions (green onions) (use both the white and green parts for added flavor)Est. price €2.00–€4.00
• 3 cups of 1/4-inch cubes of peeled and seeded Kirby or English hothouse cucumbers (English cucumbers are great for their mild flavor and fewer seeds)Est. price €1.20–€2.40
• 1 tablespoon finely chopped fresh Italian flat-leaf parsley (adds a fresh herbaceous note)Est. price €0.10–€0.25

Steps

1. 1

   In a small bowl, whisk together the initial five ingredients. Slowly incorporate the oil into the mixture while continuing to whisk.

2. 2

   Prepare the mixture in advance by making it a day before. Store it covered in the refrigerator. When ready to use, allow it to come to room temperature and give it a thorough whisking before incorporating into your recipe.

3. 3

   Begin by preparing a large bowl filled with ice water and a sprinkle of salt. Stir the water until the salt is completely dissolved. Next, in a separate large pot, cook the asparagus in boiling salted water until it reaches a crisp-tender texture, which should take around 3 minutes. Once cooked, drain the asparagus while saving 3 cups of the cooking liquid. Transfer the cooked asparagus to the bowl of salted ice water to cool down. In another large bowl, place the green onions and pour the hot reserved cooking liquid over them. Allow the onions to sit in the liquid until they also cool down, which will take approximately 30 minutes. After cooling, drain both the asparagus and green onions thoroughly. Wrap the green onions in a clean kitchen towel and squeeze out any excess moisture. If you prefer to prepare ahead, you can make these components up to 1 day before serving. Simply wrap them separately in layers of paper towels, then store them in resealable plastic bags in the refrigerator.

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• Cultural note

  Asparagus has a long history and is enjoyed in various cuisines worldwide. The combination of fresh herbs and vegetables in this salad reflects a Mediterranean influence, known for its emphasis on fresh, vibrant flavors and healthy ingredients.

• Seasonal note

  Asparagus is typically in season in the spring, making this salad ideal for that time of year. Fresh herbs like chervil, chives, mint, and tarragon are also abundant in spring and add a burst of seasonal flavor to the dish.

• Health note

  This Herb Asparagus Salad is a nutritious choice, rich in fiber, vitamins A, C, and K. It is low in cholesterol and sugar but high in healthy fats from the olive oil. The salad provides a good balance of macronutrients and micronutrients.