Chilled Asparagus Salad
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
After chilling the blanched asparagus in ice water, Alex Guarnaschelli explains, "Try to ensure not a drop of water gets into the salad—that's the best way to maximize its flavor." This means the spears should be completely dry and chilled before tossing them with the sweet lemon-Dijon mustard dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 liters of water
- Coarse salt
- 2 tbsp. granulated sugar
- 32 small to medium green asparagus spears (washed and trimmed of tough ends)
- Juice of 2 lemons
- 2 tablespoons white wine vinegar
- 1 teaspoon of honey
- 2 tablespoons whole-grain Dijon mustard paste
- 4 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Alex prefers to use kitchen shears to trim the ends of the spears; plucking them off results in a significant loss of edible material. Smaller, thinner spears are too thin to peel, and they also act as a protective layer to help the spears maintain their shape during cooking. Larger spears have thicker skin, so she peels them, leaving the skin on the tip or 2.5 cm from the tip. The tip of the spear is quite tender and can be cooked as is.
- Alex likes his asparagus cooked al dente, meaning it's still slightly undercooked and crisp. Place a large pot of water over medium heat and bring to a boil. Add enough salt to make the water taste like mild sea water. How do you tell? Scoop up a little water with a spoon and taste, then add sugar.
- Prepare a bowl large enough to hold all the asparagus by filling it with cold water. Add ice cubes. Before cooking, plunge the asparagus into the ice bath. This will help revive limp spears. Remove the asparagus from the water, transfer to boiling water, and cook for 2-3 minutes. Remove the spears with a slotted spoon and immediately place them in the ice water. Let them sit in the water for a few minutes, turning gently to cool quickly.
- What's the most important step in preparing this dish? Dry the spears as soon as you remove them from the water. Be careful not to let any water get into the salad; this is the only way to fully appreciate its flavor. Transfer the asparagus to a large plate or dish lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey, and mustard. Stir. Slowly whisk in the olive oil. Once the oil has been used up, taste the dressing and adjust seasonings if needed.
- Before serving, remove the dishcloth from the asparagus and simply toss it with the sauce. Arrange on individual plates and serve.
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