Asparagus Salads

29 Apr

Fresh Asparagus makes a great salad served as a side dish or starter either warm or cold. Here are few variations of the Asparagus salads we eat here at Mas du Diable.

For all salads use the freshest Asparagus possible. Wash and remove any woody ends and cook lightly.

Grilled Asparagus
Lay asparagus spears in a serving dish, drizzle with olive oil, roll in cracked black pepper and sea salt and then lift out and lay crossways on a hot barbecue griddle for a few minutes to grill see picture above. Its ready when the asparagus turns a brighter green and the griddle marks appear, don’t over do it, the spears should be fresh and just barely cooked. Return to serving dish, sprinkle with lemon or bitter orange juice and serve.

Kays Garlic Asparagus
Rachel’s mum makes this salad as a starter and i love it. Really one for garlic lovers.
Boil asparagus, standing upright in lightly salted water for 5-10mins. Meanwhile in a shallow serving dish mix 3 tbsp olive oil with 1 tbsp balsamic vinegar a pinch each of cracked black pepper and crushed sea salt and 1-2cloves mashed garlic. When the asparagus is ready drain and tip immediately into the dressing roll around to coat and leave to cool. Serve with bread to mop up the garlicky juices.

Asparagus with Chervil
Chervil is one of the French Fines Herbs and is used extensively in french cooking. It is a little like flat leaf parsley but has a more delicate texture and taste with a slightly aniseed flavour. Boil in the same way as above and roll in a sauce made with Olive oil, lemon juice, chopped chervil and a pinch each of cracked black pepper and crushed sea salt.
Original post  29/5/2006

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