This Asparagus Salad Recipe is the perfect complement of spring.
REFRESHINGLY EASY ASPARAGUS RECIPES FOR ANY OCCASION:
6 Easy Asparagus Recipes
When most people think about their favorite asparagus dishes, a raw preparation doesn’t generally come to mind. Although a classically trained chef, I could even count myself among those numbers — that is, until I started farming a few years back and had the opportunity to taste asparagus as it was meant to be eaten — right out of the ground! Once the woody part of the stem is removed, the tips are delicately sweet with just a hint of nuttiness — the perfect base for a light spring salad.
Yields 4 generous servings
2 bunches asparagus
8 to 10 small red radishes
5 slices bacon
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and black pepper, to taste
Remove woody ends from asparagus by holding each stalk and then bending in half until it breaks naturally. This is the best way to make sure you’re only using the tender part of the stalk. Then, using a vegetable peeler, shave each stalk, starting with the tip and proceeding toward the broken end. Left intact, the tips add to the texture and overall attractiveness of the dish. Place asparagus in large bowl. Thinly slice radishes. Place in bowl with asparagus and set aside.
In large skillet over medium heat, fry bacon until crisp. Remove bacon to paper towel-lined plate to drain and cool. Do not discard bacon drippings.
Pour 3 tablespoons of bacon fat into small saucepan that has been placed over low heat. Add vinegar, sugar, Dijon mustard and a pinch each of Kosher salt and black pepper, then whisk to emulsify dressing.
Pour dressing over asparagus and radishes. Crumble bacon on top and toss to combine. Taste and adjust salt and pepper seasoning as desired.
This salad is best served immediately, as the bacon fat will solidify if allowed to cool too much. Make a meal out of it by serving with crusty bread and/or a fried egg on top.
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