Serves 4

  • Zest and juice of ½ lemon
  • 1 tablespoon sherry wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1½ pounds medium asparagus, ends trimmed, cut into 1-inch pieces
  • 1 bunch baby sweet onions or green onions, cut into 1-inch pieces
  • 1 cucumber, partially peeled, seeded and cubed
  • ¼ cup chopped fresh mixed herbs such as parsley, mint and tarragon
  • Coarse kosher salt and freshly ground white pepper

Whisk together the lemon zest, lemon juice and sherry wine vinegar. Add oil and whisk until combined. Set aside. Fill large bowl with ice water. Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes. In the last 30 seconds of cooking, add the green onions. Drain the vegetables in a colander then set the colander in the bowl of ice water to chill. Once chilled, drain well then transfer to a large bowl. (If making ahead, wait to add the herbs and dressing until just before serving. The acid in the dressing will turn the asparagus drab, army green.) Add herbs, cucumbers and reserved dressing; toss to coat. Taste and adjust for seasoning with salt and pepper. Serve immediately.

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