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Cold Asparagus Salad

I love asparagus. Hot or cold, it’s always a special treat. Around the holidays when it goes on sale I’m so there. My Dad used to love it as well. I taught him how to snap off the ends to remove the rubbery parts then fry it in a little butter or bacon grease until tender. Add salt and there’s your veg! My Dad ate asparagus several times a week in his last months. He was proud of having conquered making his favorite side dish.

For our pandemic Thanksgiving we looked to make unique foods, avoiding our tried and true favorites. It made the holiday seem less like something was missing- family! It was my P.S. and me making random new dishes, not totally unusual for us.

I snapped the asparagus ends off then snapped them into roughly 1 1/2″ pieces. I had put a pot of water on to boil and added about a teaspoon of salt.  I dropped the asparagus pieces into the boiling water and let them cook about 2 minutes.

I drained the pieces in a strainer then into cold eater. As the water warmed I drained them again and filled the pot with more cold water.

Drained and placed in a container, my asparagus was tender but not mushy. We want some chew left!

I cut up a large handful of sweet cherry tomatoes, about 16 or so. Use your own judgement. You could also add onions or green onions, maybe even sliced black olives but it isn’t necessary.

I whisked the olive oil and apple cider vinegar in a small container then put a lid on it and put it into the container with the vegetables. Best to toss with the vinaigrette just before serving.

If you wish, you could toss immediately with the vinaigrette but you risk tpickling the asparagus if it sits too long. I like tasting the asparagus lightly coated rather than seasoned through like a pickle. Maybe that’s just me.

We ate the asparagus salad with our meal. It was a nice touch of fresh vegetables on a day where we tend to eat a heavier meal than usual. Leftover it does tend to be more pickled, as I mentioned, but that’s ok. I still like it!

Cold Asparagus Salad

A cold salad with great flavors that can be made ahead of time

  • 1 bunch asparagus
  • 1/2 cup cherry tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste

wash asparagus and snap off ends. Cut or snap into 1 1/2″ pieces.

Blanch in boiling, salted water for a minute or for two if the stems are thicker.

Drain water and submerge in cold water. Drain and place in container.

Cut cherry tomatoes in half and add to container.

Mix olive oil and apple cider vinegar until emulsified. Toss asparagus and tomatoes with vinaigrette right before serving. Add salt and pepper to taste.

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