Chopped Asparagus Salad (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
kosher salt and freshly cracked black pepper |
1 pound medium asparagus, trimmed |
1 small shallot, chopped |
1 to 2 tablespoons champagne vinegar |
2 to 3 tablespoons garlic-infused extra-virgin olive oil |
1/4 pound chunk parmesan |
Directions:
1. Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
2. In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.
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