I feel like as of lately I have been sharing some pretty unhealthy recipes, ie Oreo Balls and Spinach Artichoke Wontons. I promise I don’t eat like that all the time, although I would like to! I thought I would switch things up this week with a healthy salad recipe. I have had this recipe saved for probably two years now, so what better time to try it out than after my binge fest week of my brother’s wedding! I love asparagus, it is one of my favorite veggies. And for all you wine lovers like me, asparagus is one of the best veggies you can eat to clean and detox your liver. Enough said, I eat it at least once a week to soak up all the wine I drink. This salad was way tastier than I thought it would be. The dressing is so good and the cucumber and scallions pair perfect with the asparagus. This is the perfect light summer salad. So go get your asparagus on and clean that liver.
ASPARAGUS, SCALLION AND CUCUMBER SALAD
2 tablespoons fresh lemon juice
3/4 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2 pounds medium asparagus, trimmed
2 cups thinly sliced green onions
2 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
1.For dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
2.For salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid.
3.Transfer asparagus to bowl of salted ice water to cool.*
4.Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.*
5.Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
6.Arrange asparagus on platter. Spoon cucumber mixture over and serve.
** I didn’t have tarragon so I left it out and I thought the salad still tasted great. It saved well too, as I ate it for dinner one night and lunch the next day and it was still tasty.**
Print Recipe HERE