Prepare to tantalize your taste buds with Alfred Portales' Jumbo Asparagus Salad - a culinary masterpiece that elevates the humble asparagus into a restaurant-worthy dish. This vibrant, fresh, and incredibly easy-to-prepare salad is about to become your new go-to recipe for impressing guests or treating yourself to a gourmet lunch that's both healthy and incredibly delicious. With just a few simple ingredients and minimal cooking time, you'll create a stunning side dish that looks like it was crafted by a professional chef!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb jumbo asparagus, trimmed
- 1/4 cup lemon vinaigrette
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the asparagus by washing thoroughly under cold running water. Carefully trim the tough woody ends by snapping or cutting approximately 1-2 inches from the bottom of each spear.
- Bring a large pot of salted water to a rolling boil. Prepare a separate bowl with ice water for blanching.
- Carefully place the trimmed asparagus into the boiling water and blanch for 2-3 minutes until they become bright green and slightly tender but still crisp.
- Using tongs, immediately transfer the blanched asparagus to the ice water bath to stop the cooking process and preserve their vibrant color and crisp texture.
- Once cooled, drain the asparagus and pat dry completely with clean kitchen towels or paper towels.
- Halve the cherry tomatoes and set aside. Crumble the feta cheese and prepare the lemon vinaigrette.
- Arrange the blanched asparagus on a serving platter, drizzle generously with lemon vinaigrette, and season with salt and freshly ground black pepper.
- Scatter halved cherry tomatoes and crumbled feta cheese over the asparagus.
- Serve immediately at room temperature or slightly chilled as a refreshing side dish or light appetizer.
Tips
- Choose the right asparagus: Look for thick, jumbo asparagus spears that are firm and bright green with tight, compact tips.
- Blanching is key: The brief boiling followed by an ice bath ensures your asparagus remains crisp, bright green, and perfectly tender.
- Pat dry thoroughly: After blanching, make sure to completely dry the asparagus to prevent a watery salad and help the vinaigrette cling better.
- Use fresh ingredients: Fresh cherry tomatoes and high-quality feta can dramatically improve the overall flavor of the salad.
- Serve at the right temperature: This salad is best served room temperature or slightly chilled to maintain its vibrant texture and fresh taste.
- Customize your vinaigrette: While the recipe calls for lemon vinaigrette, feel free to experiment with different herb-infused or citrus dressings to match your preference.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 4g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 10mg
