It’s asparagus season and here I’m late to the party. Not that it makes any difference to me. I pretty much eat asparagus year round. It’s not my fault it’s so good. Otherwise, I’d be eating my weight in potatoes and my canned tomatoes throughout the winter.
Shhhh – I know there’s a better way to go about being earth-friendly and I’m working on it. At least I’m not opposed to the idea of the local food movement.
Anyhow, there’s this asparagus salad. It’s perky and refreshing with salty preserved lemon and fresh dill. I love that it’s so quick to whip up and pairs well with so many things. I’ve had it for breakfast with some fried eggs and another time with a tin of smoked herring for a quick lunch. Here, it’s served with grilled lamb chops and the next day, with some seared scallops. Yum.
Shaved Asparagus Salad with Preserved Lemon Dressing
- 1 pound asparagus
- 1 small preserved lemon, washed
- 1/8 cup extra virgin olive oil
- 3 tablespoons dill, roughly chopped
- 1/2 teaspoon dijon mustard
- 1 clove garlic
- Pinch of cayenne pepper
- Freshly ground black pepper
With a vegetable peeler peel the asparagus from the bottom of the stalk right above the woody part and up towards the tip. You should be able to get about 5 to 7 strips from each asparagus spear.
Toss all the shaved asparagus into a mixing apparatus.
In a food processor, add all the other ingredients except for the dill and process until it is smooth.
Pour the dressing onto the asparagus with the dill…
… And toss it all together.
And serve with a background of lamb chops and a marinated cauliflower salad…
… Or seared scallops. It’s ridiculous.