Asparagus and Shallot Salad
A terrific side for fish or chicken; or cold-pack dish grilling.
RECIPESIDE DISHES
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
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