Here's a great way to feature asparagus with a very light citrus dressing. This salad uses very few ingredients, so the delightful taste of asparagus shines through.
Choose the thinnest asparagus you can find. Thicker stalks will have a tough outer skin which needs to be shaved off with a vegetable peeler. With both thin and thicker varieties, it’s important to cut off the bottom two inches of the tough stalks, leaving only the tender upper portion.
You have several ways to cook your asparagus. For this salad, grilling is recommended because it imparts a sweet, caramelized flavor. Whichever way you choose, use high heat and cook only for a few minutes. Be careful not to over-cook. You want the asparagus to remain crisp-tender.
Toss asparagus with a drizzle of olive oil, then cook on an outdoor grill or indoor grill pan on high heat.
Place asparagus on a foil-lined baking sheet. Toss with a bit of olive oil. Put under the broiler for a few minutes, tossing once.
Place asparagus in a steamer, and cook for a couple minutes. The asparagus will turn a beautiful bright green.
Asparagus Salad with Lemon Vinaigrette
- 1 pound asparagus, tough bottoms removed
- 1 medium onion, peeled and sliced
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 1/2 clove garlic, minced
- A pinch of salt
- Fresh cracked pepper
- Cut off the tough bottom section of each spear of asparagus. If your asparagus is thick, use a vegetable peeler to remove the tough outer skin.
- Cook your asparagus. Choose between grilling, broiling, or steaming. Be careful not to over-cook. You want the asparagus to remain crisp-tender.
- Grill or broil the onion slices until caramelized.
- Make the vinaigrette by wisking together the olive oil, lemon juice, and garlic.
- Arranged asparagus and onion slices on a platter. Drizzle dressing over asparagus. Sprinkle with a pinch of salt and fresh cracked pepper. Because lemon is used in the dressing, be careful not to add too much salt. Add a small amount first, then taste it before adding more.