Poached Asparagus Salad Gf, V Recipe

Trim and prepare asparagus

Rinse the asparagus under cold water. Snap or trim off the woody ends (about 1 to 1 1/2 inches) and set spears aside. If spears are very thick, halve them lengthwise.

Bring poaching liquid to a simmer

In a wide skillet or shallow saucepan large enough to hold the spears in a single layer, combine 4 cups water, 2 tablespoons white wine vinegar, 1 teaspoon salt, and 1 teaspoon sugar. Bring to a gentle simmer over medium heat.

Poach asparagus

Add asparagus spears to the simmering liquid so they are mostly submerged. Reduce heat so the liquid is at a bare simmer (small bubbles). Cook until spears are just tender when pierced with a knife — about 2–4 minutes for thin spears, 4–6 minutes for medium to thick spears. Do not overcook; they should be bright green and slightly crisp-tender.

Shock and cool

Using tongs, transfer the asparagus immediately to a bowl of ice water to stop cooking and preserve color. Let cool for 2 minutes, then remove and pat dry on paper towels. If desired, cut spears into 2–3 inch lengths on a diagonal for easier eating.

Prepare vegetables: While asparagus cools, place 4 cups mixed salad greens in a large bowl. Halve the English cucumber lengthwise and slice thinly into half-moons to make about 1/2 cup. Thinly slice 4 radishes and add to the bowl. Add 2 tablespoons sliced chives and 1 tablespoon chopped dill. Combine the vegetables gently.

Add asparagus to greens: Arrange or toss the cooled, dried asparagus pieces with the salad greens and vegetables so they are evenly distributed.

Whisk dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or agave (optional), 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust acidity or sweetness as desired.

Dress the salad: Drizzle about half the dressing over the asparagus and greens and toss lightly to coat. Reserve remaining dressing to serve at the table in case more is desired.

Plate and garnish: Divide the salad among 2–4 plates (see servings). Crumble 2 ounces soft goat cheese or spoon small dollops of vegan ricotta across the salads, if using. Sprinkle 2 tablespoons toasted sliced almonds or pistachios over the top for crunch. Finish with 1 teaspoon lemon zest and an extra grind of black pepper.

Serve: Serve immediately while asparagus is cool but not cold, or chill briefly before serving. Offer extra dressing on the side.