Fresh Jumbo Asparagus Recipe
English pea & grilled grape salad, apple soubise, puffed bread
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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Asparagus
Trim the ends of the asparagus spears and wash them thoroughly under cold water. Pat them dry with a paper towel.
- 2
Blanch the Peas
Bring a small pot of salted water to a boil. Add the shelled English peas and cook for 2-3 minutes until bright green. Drain and transfer to an ice bath to stop the cooking. Once cooled, drain again and set aside.
- 3
Grill the Grapes
Preheat a grill or grill pan over medium-high heat. Toss the halved grapes with 1 tablespoon of olive oil, salt, and pepper. Grill for about 2-3 minutes on each side until slightly charred and softened. Remove from heat and let cool.
- 4
Sauté the Asparagus
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and season with salt and pepper. Sauté for about 5-7 minutes, turning occasionally, until they are tender-crisp and vibrant in color.
- 5
Combine the Ingredients
In a large bowl, combine the sautéed asparagus, blanched peas, and grilled grapes. Drizzle with lemon juice and toss gently to combine.
Serving
- 6
Plate the Salad
Using a large serving platter, arrange the asparagus, peas, and grapes. Optionally, you can drizzle additional olive oil over the top for added flavor.
- 7
Serve
Serve the fresh jumbo asparagus salad warm or at room temperature as a side dish or light entrée.