Asparagus and Shallot Salad

Asparagus and Shallot Salad

Ingredients

• 1 bunch, Asparagus, shaved or sliced

• 2 Shallots, thinly sliced

• 1 Lemon

• Salt

• 1 tablespoon, Sesame Oil –or-

• 2 tablespoons, Extra Virgin Olive Oil (alternative)

Instructions

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 a minimum of two hours. Serve chilled or at room temperature.

NOTES

An alternative to sesame oil is extra virgin olive oil for a different taste-profile. A terrific side for fish or chicken; or cold-pack dish grilling.

Source: Kenneth Bargers