Reviews Add Rating & Review
Back to Asparagus Salad with Tender Greens and Mint All Reviews for Asparagus Salad with Tender Greens and Mint - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Asparagus Salad with Tender Greens and Mint Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/4 cup champagne vinegar 1 spring onion (bulb only) or shallot, finely chopped Coarse salt 1 pound green asparagus 1 pound white asparagus 1 tablespoon grainy Dijon mustard 1 teaspoon fresh lemon juice 3/4 cup extra-virgin olive oil Freshly ground pepper 4 ounces mixed tender salad greens, such as mâche and baby arugula 3/4 cup loosely packed mint leaves 8 thin slices speck (about 4 ounces)
Cook’s Notes You can use thinly sliced prosciutto or another cured ham instead. Spring onions are a more mature version of scallions; they have large bulbs, which can be purple or white, and are available at specialty-food stores and farmers’ markets.
Gallery Asparagus Salad with Tender Greens and Mint
Recipe Summary Servings: 8
Gallery
Asparagus Salad with Tender Greens and Mint
Asparagus Salad with Tender Greens and Mint
Asparagus Salad with Tender Greens and Mint
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/4 cup champagne vinegar 1 spring onion (bulb only) or shallot, finely chopped Coarse salt 1 pound green asparagus 1 pound white asparagus 1 tablespoon grainy Dijon mustard 1 teaspoon fresh lemon juice 3/4 cup extra-virgin olive oil Freshly ground pepper 4 ounces mixed tender salad greens, such as mâche and baby arugula 3/4 cup loosely packed mint leaves 8 thin slices speck (about 4 ounces)
Directions
Bring vinegar and spring onion to a boil in a small saucepan over medium heat. Cook until liquid is reduced by half, about 2 minutes. Set aside.
Bring a medium saucepan of water to a boil; add salt. Prepare an ice-water bath, and set aside. Peel bottom 2 inches of asparagus, reserving peels. Blanch asparagus peels 2 minutes; immediately transfer with tongs to ice-water bath to stop the cooking. (Keep water at a boil.) Remove peels with a slotted spoon; set aside. (Reserve ice-water bath.) Blanch asparagus until crisp-tender, about 4 minutes. Immediately transfer with tongs to ice-water bath. Drain; set aside.
Cut lower third from each asparagus spear, and transfer pieces to a food processor. Set remaining asparagus aside. Add reserved peels, the vinegar mixture, and mustard to processor; process until smooth. With processor running, pour in lemon juice and then oil in a slow, steady stream. Pass mixture through a fine sieve into a small bowl; discard solids. Season vinaigrette with salt and pepper.
Put salad greens and mint in a large nonreactive bowl (glass or ceramic). Drizzle with vinaigrette, and gently toss. Divide asparagus among serving plates. Top each serving with dressed salad greens and a slice of speck.
Cook’s Notes You can use thinly sliced prosciutto or another cured ham instead. Spring onions are a more mature version of scallions; they have large bulbs, which can be purple or white, and are available at specialty-food stores and farmers’ markets.
Cook’s Notes
You can use thinly sliced prosciutto or another cured ham instead. Spring onions are a more mature version of scallions; they have large bulbs, which can be purple or white, and are available at specialty-food stores and farmers’ markets.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Asparagus Salad with Tender Greens and Mint
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus Salad with Tender Greens and Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
