Asparagus Slaw
Fresh vegetables really shine in this quick and easy salad. Tender asparagus, young peas and crunchy carrots in an herbal vinaigrette. A lovely alternative salad to pair with sandwiches.
Fresh spring asparagus is used raw and provides a lovely bit of crunch for this salad. Start by snapping the woody ends from the stalks. Cut the tips and half them if you prefer. Cut the remaining stalk in to 1/8 inch slices. Cutting a bit on the diagonal makes for a pretty slaw.
The peas can be left whole or sliced into 1/2 or 1/3 inch pieces. Peel and cut the carrot either into 1/8 inch thick rounds or julienne.
Cut or snip the onions into 1/4 rings. For a milder flavor, use only the greens of the onions.
Stack the basil leaves together then roll into a tube. Make thin cuts along the tube.
Combine all the ingredients for dressing into a bowl large enough to hold the entire finished salad. Whisk together both oils, mustard, lemon juice, vinegar and rosemary. Add salt and pepper to taste.
Add the vegetables to the dressing. Toss well to coat everything. Refrigerate for at least two hours before serving. The flavors develop over time so this dish does really well overnight in the refrigerator.
Asparagus Slaw
Ingredients
- 10 spears of asparagus
- 1 large carrot
- 1 cup snow peas or sugar snap peas
- 4 green onions (scallions are milder than spring onions)
- 10-12 fresh basil leaves
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1 tsp dijon mustard
- 2 tbs lemon juice (or juice from one lemon)
- 1 tbs white wine vinegar
- 1 tsp fresh rosemary leaves
- salt and pepper to taste
Instructions
- Combine both oils, mustard, lemon juice, vinegar, rosemary leaves, salt and pepper in a bowl and whisk well to combine.
- Snap the woody ends off of the asparagus then cut into 1/2 inch pieces.
- Cut peas into 1/2 to 1/3 inch pieces.
- Cut carrot into matchstick size pieces about 2 inches long.
- Snip or cut the green onions into 1/4 inch rings. For a more mild flavor use only the greens.
- Stack and roll basil leaves to make a tube then cut into ribbons.
- Combine all the vegetables in a medium sized mixing bowl then top with dressing. Mix to coat all the veggies well.
