Godfrey Farms Asparagus Salad Recipe

Trim woody ends from the asparagus (about 1–2 inches). If spears are thick, slice each spear lengthwise into halves for easier chewing and better presentation. If spears are thin, leave whole.

Bring a medium pot of salted water to a rapid simmer. Add asparagus and blanch 1–2 minutes until bright green and just tender-crisp. Immediately transfer to an ice bath to stop cooking, about 1–2 minutes. Drain and pat dry.

Trim snow peas: remove strings if present and slice on a diagonal into 1/2-inch slivers. Thinly slice radishes. Pluck whole thai basil leaves from stems and set aside.

Place silken tofu, yogurt (if using), lemon juice, olive oil, minced garlic, salt and black pepper into a blender or food processor.

Blend until completely smooth and silky, scraping down sides as needed (about 30–60 seconds). Taste and adjust seasoning: add more lemon for brightness, more salt for balance, or a teaspoon of water to loosen if too thick.

Transfer tofu yogurt to a bowl and refrigerate until ready to assemble. This can be made up to 1 day ahead.

In a small bowl or jar combine calamansi juice, rice vinegar, honey (or agave), minced shallot and grated ginger.

Whisk in neutral oil in a slow steady stream until emulsified, then stir in sesame oil. Season with salt and black pepper and taste; adjust sweetness or acidity as needed.

If using a jar, shake vigorously for 20–30 seconds to emulsify. Set aside.

On a large platter or individual plates, arrange microgreens or baby lettuce (if using) as a base. Place blanched asparagus and snow pea slices on top along with sliced radishes.

Drop dollops of the tofu yogurt over the vegetables using a spoon or small ice cream scoop — aim for 6–8 small dollops for 4 servings. Alternatively, spread a thin swipe of yogurt along the platter.

Drizzle the calamansi vinaigrette lightly and evenly over the salad (start with about half the vinaigrette; serve extra on the side).

Tuck whole thai basil leaves among the vegetables and finish with toasted sesame seeds and a crack of black pepper.

Serve immediately at room temperature or chilled. Leftover vinaigrette can be stored refrigerated up to 3 days; tofu yogurt will keep up to 2 days refrigerated.