Asparagus Green Onion Cucumber And Herb Salad Recipe

Asparagus Green Onion Cucumber And Herb Salad

From wolfpackjack 17 years ago

Great side salad for pork, steak, seafood... anything. Easy and quick, and tastes so good. From Bon Appetit.

Dressing: ------------ shopping list
3 Tbsp fresh lemon juice shopping list
1 Tbsp red wine vinegar shopping list
1 tsp Dijon mustard shopping list
1 tsp coarse kosher salt shopping list
1/2 tsp freshly ground black pepper shopping list
3/4 cup extra-virgin olive oil shopping list
Salad: ------------ shopping list
3 pounds medium asparagus, trimmed shopping list
4 cups thinly sliced green onions shopping list
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers shopping list
1 Tbsp chopped fresh Italian parsley shopping list
1 Tbsp chopped fresh chervil (Chervil is an aromatic herb that's related to parsley. It has lacy, fern-like leaves and a mild anise flavor.) shopping list
1 Tbsp chopped fresh chives shopping list
1 Tbsp chopped fresh mint shopping list
2 tsp chopped fresh tarragon shopping list

For dressing: -----------
Whisk first lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in small bowl. Gradually whisk in oil.
Note: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.
For salad: ----------
Fill large bowl with lightly salted ice water; stir until salt dissolves.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. (I steamed the asparagus)
Drain, reserving 3 cups cooking liquid.
Transfer asparagus to bowl of salted ice water to cool.
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes.
Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.
Note: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
Combine green onions, cucumbers, and herbs in mixing bowl.
Add dressing; toss to coat.
Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.

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" It was excellent "
mystic_river1 ate it and said...
I just had this and it was delicious! Thanks for the post. mmm good my friend. You got my 5!
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chefmal 17 years ago
Sounds like it would taste great, but it looks too green. I'd add some shredded carrots or red cabbage, just to add different colors and textures. The eyes eat first, you know. I've been looking for chervil everywhere so I could make a proper pot of potato leek soup, but it's nowhere to be found. If I can get my grubby little hands on some, I'll try this and let you know how it turns out. Thanks!
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cheric 17 years ago
Sounds amazing!! :)
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" It was good "
hoosiermom68 ate it and said...
Thanks for posting such a great recipe-my family loves asparagus.Yummers!!
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wolfpackjack Raleigh, NC

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Reviewed by 3 people

I just had this and it was delicious! Thanks for the post. mmm good my friend. You got my 5!

mystic_river1 in Bradenton loved it
Thanks for posting such a great recipe-my family loves asparagus.Yummers!!

hoosiermom68 in Merrillville loved it