Created By: Chef Keith Snow
A perfect way to showcase fresh spring asparagus. This salad is very easy to make. Be sure not to over steam the asparagus, they should have crispness or be al dente’. When you remove from the steamer, toss them in ice water to “shock” them. This will help maintain green color and crispness.
1 cup steamed and cooled asparagus, cut into 1 inch lengths
3 tbs sesame ginger vinaigrette (search: sesame ginger) to find on the site
3 cups washed and spun dry organic green leaf or other lettuce
1/4 cup carrot cut into fine dice
salt and pepper to taste
1. Toss asparagus in a little vinaigrette to coat.
2. Add lettuces a few tbs of additional sesame ginger vinaigrette, salt and pepper then toss gently, garnish with carrot, enjoy.
Chef notes: Buy Asparagus as soon as possible after it is harvested. Look for smooth skin, bright green color, compact heads, and freshly cut ends.