Asparagus salad recipe stashed!

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This asparagus salad recipe stashed has Japanese influence. It makes a nice refreshing starter or appetizer.

1 bundle of asparagus
1/2 tomato
1/2 green bell pepper
1/4 onion
2 teaspoons chopped parsley
Salt and pepper
3-4 tablespoons oil and vinegar dressing to taste

  1. Wash the tomato, onion, green bell pepper, drain thoroughly
  2. Peel and chop the tomato into coarse cubes
  3. Peel the onion and together with the bell pepper, chop finely
  4. Mix the chopped vegetables together and add the oil and vinegar dressing
  5. Wash the asparagus
  6. If the asparagus are quite big, the skin near the ends can be quite tough. Use a peeler to take it off
  7. Blanch the asparagus in a small pot of boiling salt water
  8. While it is blanching, prepare a bowl of cold water
  9. Remove the asparagus from the pot and immerse it into the cold water.
  10. Drain thoroughly and season with some salt and pepper
  11. Arrange the asparagus on a plate
  12. Place the chopped vegetables with dressing on top of the asparagus

By immersing in cold water, the asparagus wouldn’t over-cook and the colour stays vibrant green.

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