Asparagus salad is a spring delight
Spring is definitely my favourite season of the year. All the flowers are blossoming and it is that time of year when some of the most delicate and delicious ingredients are in season. Fruit and vegetables such as strawberries, raspberries and spring baby vegetables are readily available, and in particular, the ultimate treat, asparagus. Asparagus are perfect as a side for a fancy dinner party, delicious in sauces or wonderful just simply made into an asparagus salad.
Asparagus – a true superfood
Not only are asparagus a very tasty and luxurious addition to any dish, they are also particularly good for you. They are a great source of many minerals and vitamins, such as folate, thiamin, and iron, and vitamins A, B-Complex, C and K. They are gluten-free and very low in calories and sodium, with no fat. Asparagus also improves digestion, lowers blood pressure and helps prevent cancer.
Seasonal is always best
It is best to eat asparagus when they are in season and as fresh as possible. Ideally you should try and buy organic, locally grown asparagus. Organic is not always possible, but it is important to try and purchase the freshest possible asparagus. Avoid any that look as if they have wrinkly, dry and woody stems. And definitely avoid any that have slightly wet or slimy spears. The fresher they are, the better they will taste. As soon as you pick asparagus, its sugars start to turn into starch.
Tips on how to prepare and cook asparagus
Traditionally, asparagus was cooked in an asparagus steamer. This is a pot in which the asparagus was cooked in a bundle, stood upright. This ensured that the woody stems, that needed longer to cook, were ready at the same time as the tips, which were gently steamed at the top. Today, it’s not really necessary to cook asparagus in this way. So don’t feel you need to rush out and buy an asparagus steamer!
To prepare the asparagus, trim off any woody ends neatly at an angle. I usually peel the bottom part of the stem, to ensure that they are as tender as possible. Before cooking, wash well in cold water to get rid of any sand. Then steam for about 3-4 minutes, depending on how thick the stems are. You want them to still have a little crunch. They can then be ‘refreshed’ if you are going to be reheating them or adding them to a salad. To refresh them, place them in a bowl of ice cold water, to immediately stop the cooking process.
Walnut and basil pesto gives the perfect richness to this asparagus salad
I made the dressing with a delicious walnut and basil pesto, which I usually have as a staple in my fridge or freezer. Walnuts are a great alternative to pine nuts when making pesto. Sometimes pine nuts are not readily available, or are particularly expensive, so I like to substitute them with different nuts or seeds. Almonds and pumpkin seeds also work really well, but walnuts give an extra richness and creaminess, which makes this pesto perfect to use with a crunchy asparagus salad.
Asparagus Salad with Walnut & Basil Pesto Dressing
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Ingredients
- SALAD:
- 100g baby spinach, washed
- 200g asparagus
- 250g Rosa or cherry tomatoes
- 1 tbsp. olive oil
- A few sprigs of thyme
- Salt & freshly ground black pepper
- 50g walnuts
- 20-30g parmesan
- DRESSING:
- 2tbsp. walnut & basil pesto
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- Salt & freshly ground black pepper
Instructions
SALAD:
- Trim the asparagus neatly and peel the stems. Wash well in cold water, making sure to remove any sand or dirt. Put a steamer on, and once the water is boiling, add the asparagus to the steamer and cook for 3-4 minutes until they are cooked but still crunchy. Asparagus vary considerably in size, so if they are thin they will need less time, and if they are very thick they will need a little more time. Don’t overcook them though, as they will become soggy and stringy. Once they are cooked, plunge into a bowl of ice cold water to refresh. Remove with a slotted spoon and pat dry. Cut in halve at an angle. Alternatively, the asparagus can be brushed with oil and cooked on a griddle pan. This will give the salad a slightly more smoky flavour.
- Preheat the oven to 200°C (180°C fan).
- Place the Rosa tomatoes in a baking tray. Drizzle with the olive oil, add the thyme and some salt and freshly ground black pepper. Toss through and then place in the oven. Roast until the tomato skins begin to blister and break and the tomatoes start to soften.
- Turn the oven down to 180°C (160°C fan). Place the walnuts in a clean roasting tray and roast for 5-10 minutes, until golden and nutty. Be careful and don’t forget about them, as they burn easily. Roughly chop.
- Using a peeler, shave the parmesan into shavings.
DRESSING:
- Whisk together the basil and walnut pesto, olive oil and lemon juice. Taste and season with salt and freshly ground black pepper. Adjust with more lemon juice or olive oil if needed.
TO SERVE:
- Set aside a few asparagus tips, parmesan shavings and walnuts for garnish.
- Place the spinach, asparagus, Rosa tomatoes, walnuts and parmesan shavings in a salad bowl. Add the walnut and basil pesto dressing and toss through to coat the salad ingredients well.
- Garnish with the remaining asparagus tips, parmesan shavings and walnuts. Serve immediately.
