Asparagus, Spring Herbs and Manchego Salad
This salad can be enjoyed all by itself, or perched atop whole or chopped greens—watercress is delicious—or used as a bruschetta topping when tomatoes are at their best. It’s also a great addition to an antipasto, accompanied by prosciutto and your favorite olives. I even enjoy it with a little anchovy mashed into the olive oil. I recall this salad from years ago, most likely from an issue of Food & Wine magazine. This is how I remember it.
Ingredients
- 1 pound asparagus, trimmed and cut into
- 3- inch pieces
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste (coarse salt is good with this dish)
- 2 tablespoons each chervil*, chives, mint and parsley, coarsely chopped
- ⅓ cup shaved Manchego cheese (or Parmesan)
Instructions
- The asparagus can be boiled, steamed, grilled or roasted for this recipe. I recommend steaming it for 3 to 8 minutes, depending on stalk size. If boiling or steaming asparagus, immediately plunge pieces into a bowl of ice water to help retain their bright green color. Drain and dry well.
- In a small bowl, whisk together olive oil, lemon juice, salt and pepper. Whisk in herbs.
- Arrange asparagus on a platter and toss it gently with whisked dressing. Top with shavings of Manchego cheese (or Parmesan, if you prefer) when ready to serve.
- Individual plates can be lined with lettuce leaves or framed by avocado slices.
Notes
Variation: To make bruschetta, brush top of bread with some dressing and add thinly sliced tomato, asparagus and Manchego salad.
*If chervil is not available, tarragon can be used. To substitute, use 1 tablespoon tarragon and increase the amount of parsley to taste.
PHOTO BY TRACY SMITH STUDIO
