Asparagus And Bean Sprout Salad Recipe
Servings: 1
Ingredients
- Coarse salt
- 1/2 lb large green asparagus, peeled ('large' applies to average-size stalks, as opposed to 'jumbo' or possibly 'colossal')
- 1 bn (25-30 sprigs) fresh dill, large stems removed
- 1 c. mixed salted nuts
- 2 Tbsp. freshly grated Parmesan cheese
- 1 c. extra-virgin extra virgin olive oil Freshly grnd black pepper to taste
- 2 c. bean sprouts
Directions
- Prepare an ice-water bath in a bowl large sufficient to contain the asparagus.
- Bring a medium-size pot of salted water to a boil. Add in asparagus to boiling water and cook for 4 min. Remove asparagus from water using tongs or possibly a slotted spoon and 'shock' asparagus in ice bath to stop cooking process and preserve its bright color. Remove asparagus from ice bath, allow to dry on paper towels, cut into 1/2 inch pcs, and set aside.
- Place dill, nuts and Parmesan in a food processor and pulse till smooth.
- With machine running, slowly drizzle extra virgin olive oil into mix in a steady stream till emulsified but with a slightly grainy consistency. Season with salt and pepper to taste.
- Toss asparagus and sprouts in a large bowl with all but 4 Tbsp. of the dill pesto and place an equal portion in center of each of 4 salad plates. Spoon a small amount of pesto around perimeter of each plate and serve immediately.
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