Prep Time: 10 minutes
Chill Time: 1 hour
Our chilled asparagus dish is a perfect side to almost any entree. The simplicity of this recipe highlights the natural essence of the asparagus and the citrus enhances its flavor. We love serving this dish as a spring and summer salad but it's just as good served warm.
*Remember: don't overcook your veggies! Maintain the nutrition of your vegetables by lightly cooking. *You can always steam asparagus and it's just as good.
Love asparagus? Check out the fed kitchen's vegan asparagus purée soup.
Chilled Asparagus Salad w/ Lemon Zest
1 bunch (about 15), fresh asparagus spears
2 TBSP, lemon juice
1 TBSP, lemon or orange zest
1/2 tsp, sea salt
*add a dash of black pepper (optional)
Trim Asparagus. Work with one asparagus spear at a time. Hold asparagus spear firmly on each end, pull both ends down creating an arch with the spear, keep gently bending the asparagus until it snaps. Save the discarded ends if you'd like to make asparagus puree soup.
Rinse asparagus. Set aside.
Bring 2 cups of water to boil in a medium-size pan
Place asparagus in boiling water and cook for 2-3 minutes - don't overcook
Remove from boiling water and rinse under cool water
Cool the cooked asparagus spears in the fridge for at least one hour
When cooled, remove asparagus from fridge and place in a large bowl
Gently toss the asparagus with the lemon juice and sea salt
Plate the asparagus - it looks best on a flat platter
Garnish with lemon zest and keep in fridge until it's time to serve
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.