
Asparagus salad with Parmesan

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Often people say that once the asparagus is cooked you should plunge it into ice water to stop it cooking further, but l think it is better to take the spears out of the water about a minute before they are ready (after about 4 to 6 minutes, depending on thickness). Untie them, wrap them in a wet cloth and then let them finish cooking as they cool down naturally at room temperature the color might not be quite so bright but the flavor will be better, as the spears won't soak up the cold water, which would dull the flavor. If you like, you can cook the asparagus a few hours in advance, but make sure you leave it at room temperature. If you put it into the fridge, again you will deaden the taste. Trim eff the weedy bases from the asparagus spears. Preheat a ridged griddle pan and grate the Parmesan.
ingredients
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serves: 4
20-24 medium-sized asparagus spears
31/2-4 ounces grated Parmesan
1/3 cup (plus l tablespoon) extra virgin olive oil
4 eggs
2 handfuls of mixed salad greens
4 tablespoons Shallot vinaigrette
2 tablespoons Giorgio's vinaigrette
small bunch of chives (chopped)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 827
- Total Fat: 65.8 g
- Saturated Fat: 25.1 g
- Trans Fat: 0 g
- Cholesterol: 260.4 mg
- Sodium: 1750 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Sugars: 3.8 g
- Protein: 50.3 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012