I am definitely in summer cooking mode. Lots of cold salads, cooking on the grill and creating meals that are simple, relaxed and flavorful. I love cold salads because you can make a whole bunch and then serve them throughout the week.
I had a lovely bunch of organic asaparagus and decided to try out a cold asparagus salad, something I have
not made or had before. The result is delicious and I have enough leftover for a couple more meals.
The lemon flavor is a great compliment to the asparagus. I think this is a perfect dish to bring to a summer party or barbecue at a friends house. In fact, I have one of those coming up- I just may do that!
Lemon Thyme Asparagus Salad
1 bunch organic asparagus, ends trimmed and chopped in large pieces
Juice of one lemon
Zest of one lemon
1 garlic clove finely minced
1 tbsp fresh thyme, minced
3 tsp agave nectar
2 tsp white balsamic vinegar*
1/2 cup lemon infused olive oil**
Salt and (white) pepper to taste
Bring a pot of water to a rolling boil. Add the asparagus pieces and blanche for a few minutes until they turn a bright green. Remove from the water and immediately place in a bowl of very cold ice water to stop the cooking. Allow asparagus to cool in the ice water bath then remove, cover and refrigerate for at least an hour.
In a medium size bowl combine the rest of the ingredients except the lemon zest and whisk well to form a vinaigrette.
When ready to serve, drizzle some of the vinaigrette on the asparagus, top with the lemon zest and toss to coat.
* If you do not have white balsamic vinegar white wine vinegar would work just fine
** If you do not have a lemon inflused ollive oil extra virgin olive oil would work just fine