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Thursday, May 7, 2020

Spring Asparagus Salad


1 Bunch Michigan Asparagus cut into 1″ to 1 1/2″ sections
1/2 Cup Cabot Cheddar Cheese, Legacy Collection, shaved
1 Rainier Fruit Lady Alice apple, cored & sliced into matchstick size
1/3 Cup chopped Red Onion
1/4 Cup raisins
3 thick slices (.20 lbs) Pancetta diced and pan fried


1 Cup Mayo
2 Tbsp Vinegar – Apple Cider
2 Tbsp Vinegar – Red Wine
1/3 Cup Dixie Crystal Cane Sugar

Bring a pot of water to boil
Rinse Asparagus
Cut off & remove the bottom 1/2″ of the Asparagus stalks (don’t keep)
Chop the tips & every 1″ sections for the Asparagus. NOTE: if you find several of your Asparagus are quite large, slice them in half.
Place chopped asparagus in the pot of boiling water for 2 1/2 minutes.
Remove immediately, drain the asparagus then toss them into ice-cubed water.
Core then slice 1 apple into matchstick sizes.
Drain asparagus from the cold water & set aside.
Dice 1/3 Cup of red onion
Dice then pan fry pancetta until crispy but not burnt.
Remove crispy pancetta to a paper towel to drain off the access grease.
Toss into a bowl the asparagus, apple, pancetta, red onion & raisins.
Cover bowl & place it in the refrigerator.
Begin preparing the dressing into a separate bowl.
Wisk mayo, vinegars and sugar together.
Cover and place in refrigerator until later use.
The morning or day of your brunch or pot-luck lunch/dinner, toss the dressing into the large asparagus salad ingredients

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1 comment:

  1. This sounds so yummy! I love asparagus but have never thought of making a salad with it.


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