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asparagus salad

Prep

Total

Yield 2

Ingredients

Instructions

  1. Scatter the salad greens on a small platter.
  2. Wash the asparagus, then using a vegetable peeler, slice the spears lengthwise, very thinly. This can be a bit tricky. I find that placing the spear along the edge of a wooden cutting board, then running the peeler along the length, works best. Long strips are nice, and pretty, but don’t worry if some of them break apart.
  3. Place the asparagus in a small bowl. Add the salt and lemon juice, mix well and then, using your hand, gently massage the strips. They will wilt, which is what you want. Let them sit for at least 10 minutes.
  4. When ready to serve, pour the asparagus, plus any juices at the bottom of the bowl, over the top of the greens. Add the goat cheese, broken up in to chunks, and then the blossoms.
  5. Pour olive oil over (abut a 1/4 cup) and adjust for salt and pepper. Bring it to the table like this, before tossing, since it looks so pretty.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2016/04/asparagus-salad/