This salad is a fantastic way to enjoy asparagus at its peak.
From late February to early June, asparagus spears rapidly rise from underneath the fern leaves of asparagus plants and are cut down only hours later. Asparagus is a tender delicacy and is best when consumed as soon as possible after harvesting. Look for it at the farmer's market.
Cooked asparagus is a great addition to many recipes, including this salad, adapted from the California Asparagus Commission. The vegetable’s unique flavor and short-season demand that it be enjoyed by itself at least once this season. Here are some tips on how to enjoy fresh, local asparagus:
To boil: Place the spears in a large pot of boiling salted water for about 3 to 4 minutes, until tender.
To roast: Toss the spears with olive oil and salt, spread them on a baking tray, and roast in the oven at 400 degrees for about 10 minutes. Check and rotate the spears halfway through.
Prep time: 10 minutes
To make the vinaigrette:
To prepare the salad: