Tuesday, May 15, 2018
‘Tis the season for asparagus, and this spring salad also includes Granny Smith apples and toasted pecans for extra green and crunch. It makes a delighful lunch or brunch at home, and it’s perfect for a picnic.
This year’s local produce is arriving at last, and I was very excited to pick up some first-of-the-season French radishes, spinach, and asparagus at NYC’s Union Square Greenmarket. (And last year’s watermelon radishes. Because watermelon radishes).
This salad is simple, quick, and flavorful, and doesn’t require much of a recipe. Nonetheless, I’ve jotted down a few instructions to guide you, if needed, or just use it as inspiration: adjust, add, delete, whatever. Just make it!
Spring Asparagus Salad
Bunch or two of asparagus, washed and trimmed
1-2 green apples, unpeeled, sliced, and rubbed with fresh lemon juice
Handful of pecans, toasted
Heat oven to 475 degrees F. Scatter nuts on a baking sheet immediately, while the oven is pre-heating, and they should be nice and toasty in about 5 minutes. Remove and set aside. Wash and trim the asparagus and roast. While the asparagus is in the oven, thinly slice the apples and rub them with a bit of lemon juice to prevent browning. Next, whisk together a simple vinaigrette, perhaps maple-Dijon or orange-tarragon. A simple drizzle of olive oil and splash of vinegar (balsamic, white balsamic, apple cider, etc.) also works, although a zingy herb and citrus dressing is always a nice touch.
Plate the asparagus and prettily place the sliced applies and toasted pecans atop. Season with flaky sea salt and freshly ground pepper, drizzle with vinaigrette, and serve the remainder on the side.
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