Asparagus and Shallot Salad

August 31, 2014 § Leave a comment

Asparagus and Shallot Salad

AspSha-Salad-21 bunch, Asparagus, shaved or sliced
2 Shallots, thinly sliced
1 Lemon
Salt
1 tablespoon, Sesame Oil –or-
2 tablespoons, Extra Virgin Olive Oil (alternative)

Prep asparagus and shallots. In aggressively salted boiling water add a couple of thinly sliced lemon rings. Add the asparagus and blanch for no more than one minute. Remove asparagus and shock in ice cold water until cool. Thoroughly pat-dry asparagus and place in mixing bowl. Add shallots, half of squeezed lemon, sesame oil and salt to taste. Mix thoroughly and place in sealed container. Refrigerate for minimum of two hours. Serve chilled or at room temperature.

Suggestions: an alternative to sesame oil is extra virgin olive oil for a different taste-profile. A terrific side for fish or chicken. Enjoy!

By Kenneth Bargers

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