Asparagus Salad with Parmesan
From cheric 17 years ago
- 1 minutes to make
- Serves 6
A great spring/summer salad.
Ingredients
- 2 lbs pencil-thin asparagus, ends trimmed shopping list
- 1/2 cup olive oil shopping list
- 4 T champagne vinegar or white wine vinegar shopping list
- 1 1/2 T Dijon mustard shopping list
- 1 T minced shallots shopping list
- 1/2 tsp black pepper shopping list
- 1/4 tsp salt shopping list
- 1/2 cup grated (or shaved) parmesan cheese (fresh is best, of course, but you can use prepackaged grated) shopping list
How to make it
- Bring a large pot of water to a boil (you should see nickel-size bubbles roiling up). Add the asparagus and reduce heat to a simmer (cooking gently in water that's bubbling slightly) for 1 minute or until asparagus is just tender. Drain immediately in a colander and rinse under cold water to stop the cooking process.
- Pat asparagus dry with paper towels and place in a serving bowl.
- In a small bowl, whisk together all dressing ingredients except Parmesan. Gently pour over asparagus and toss to coat.
- Sprinkle with Parmesan cheese and serve.
People Who Like This Dish 5
- cliff Nederland, TX
- carterl Danville, VA
- theiris Garden City, MI
- sparow64 Sweetwater, TN
- cheric Oklahoma City, OK
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