On leisurely days, I love to experiment with complex recipes, as evidenced here and here. Time is not always on my side though, and especially when entertaining, it’s nice to have a few tried-and-true dishes which I can whip up at a moment’s notice. My sister first made this asparagus salad for me last Easter, and it has become a part of my repertoire ever since. The bright flavors are a perfect addition to a Spring meal – and best of all, come together in a matter of minutes.
1 Bunch (1 Lb.) Asparagus
2 Tablespoons Olive Oil
2 Ounces Asiago Cheese
Salt & Pepper to Taste
- Trim the tough ends of your asparagus.
- With a vegetable peeler, thinly slice the asparagus lengthwise. The last slice will be slightly thicker than the rest (I always put this slice in the salad because I think the tip is pretty, and I don’t mind the extra texture. If you choose to leave it out, I recommend chopping the asparagus and saving it to throw into pasta, or another salad.). Place the slices in a large bowl.
- Use the same vegetable peeler technique to create ribbons of Asiago. Add the cheese to the bowl.
- Zest your lemon over the asparagus and Asiago. Then, juice the lemon and add it to the bowl with the olive oil, and salt and pepper.
- Toss and serve! Note: The salad is just as good chilled, after a few hours of marinating, so feel free to prepare it ahead of time.
For another easy-peasy Spring recipe, try my sister’s Honey Glazed Carrots.