Photo: Chopped Asparagus Salad Recipe
Ingredients
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, trimmed
- 1 small shallot, chopped
- 1 to 2 tablespoons champagne vinegar
- 2 to 3 tablespoons garlic-infused extra-virgin olive oil
- 1/4 pound chunk Parmesan
Directions
Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.
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By jdumas61_12327927
Hilliard, 75
on November 18, 2011
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I made this ahead and although the flavor was great the night I prepared it, taking it to work the next day for a potluck, proved that it should not be made ahead for best flavor. I would agree, that the parm cheese could be left out. Would definitely try again and cook the asparagus less, maybe add pinenuts for some varied flavor.
By thekarpiuks
Indiana
on September 23, 2011
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This was very flavorful and a quick "salad" to make as a side dish to our chicken for dinner. My asparagus didn't turn out super crunchy, however. That may be my own fault, though - maybe it cooked too long or the ice bath wasn't cold enough or something. But I will definitely do this again. I liked other reviewers who said they added bell peppers and such - I think we'll try that next time!
By shellea5309_3492741
Moreno Valley, CA
on September 11, 2011
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This was a super tasty, really quick way to make an asperagus lover out of anyone!
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