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Asparagus and Scallion Salad

Asparagus and Scallion Salad

This was a delicious salad and it’s easy to do most of the work in advance (through step 6). You can hard boil the eggs whenever. You can poach the asparagus and scallions the night before and store the chopped pieces in the refrigerator overnight. Then add the sorrel and dressing when you serve.

The sorrel that we got from our friends and Northshire was great in this salad. It’s a leafy green that has a lemony kick. If you don’t have it, you can substitute it with another green or leave it out.

Asparagus and Scallion Salad
Makes 2-4 servings

Amount Ingredient Preparation Where we bought it
(* Union Sq. Greenmarket)
2 bunches Asparagus Lani’s Farm *
~1 bunch Scallions 8 – 10 foot-long scallions, or equivalent Norwich Meadows *
1 bunch Sorrel If not by the bunch, use two generous handfuls Northshire Farm *
2.5 TBsp Olive oil
2.5 TBsp Red wine vinegar
1 tsp Kosher salt
To taste Black pepper Freshly ground
3 Hard boiled eggs Northshire Farm *


Directions

  1. Prepare the 3 hard boiled eggs ahead of time. We’re not going over that here, but here are the google results.
  2. Fill a deep skillet or pot with 3-4 inches of water and put it on high heat to bring it to a rolling boil.
  3. In the meantime, trim the bottom inch off the asparagus stalks. Trim the bulb end off of the scallions, leaving only a little white. Also trim off any wilted green ends. Peel the outer layer off of the scallions, which unless they are absolutely fresh is always slightly wilted and sticky. You should be left with complete firm, bright, and bold scallions.
  4. When the water is at a boil, add the asparagus and scallions. If necessary, cut large pieces of asparagus or scallions in half so they will fit comfortably in the pot. Leave the heat on high and let them poach for about 5 minutes. To test done-ness, pick out an asparagus spear by its end with a tong, hold it horizontally, and shake it gently. It should wiggle but not droop or flap wildly around.
  5. When done, either remove the vegetables to a pot of very cold water or dump them into a colander and run very cold water over them. The point is to not only remove them from the heat but to quickly cool them down to halt internal cooking.
  6. Spread the vegetables on a kitchen towel or paper towel and pat dry and sprinkle evenly with 0.5 tsp of salt.
  7. Slice the asparagus and scallions into one inch pieces and place them into a large bowl along with the sorrel.
  8. Drizzle with the oil and vinegar. Sprinkle with the remaining salt and add pepper to taste. Toss, but not so hard that you break apart the poached vegetables.
  9. Slice the eggs into wedges and add to the plated salad.

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