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Recipe Detail Page
Green & White Asparagus Salad
Early Summer 2010
Green and white asparagus makes a pretty mixture on the plate. The secret to cooking white asparagus so that it is not bitter is to peel it and add sugar to the boiling water.Here a robust salsa gives the asparagus a different taste and look. Use asparagus of the same thickness for the best presentation.
Serves 4
1 lb (500 g) green asparagus
1 lb (500 g) white asparagus
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
Mediterranean Salsa
½ cup (125 mL) chopped shallots
½ cup (125 mL) chopped green olives
¼ cup (50 mL) chopped roasted red pepper
1 tbsp (15 mL) chopped capers
¼ cup (50 mL) chopped parsley
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) orange juice
¼ cup (50 mL) extra virgin olive oil
Salt and freshly ground pepper
1. Peel green asparagus if stalks are thick.Peel white asparagus.
2. Bring a large skillet of salted water to boil.Add green asparagus and boil for 2 to 3 minutes or until still slightly crisp. Remove with tongs and run under cold water until cool. Pat dry.
3. Add sugar to boiling water and add white asparagus. Boil for 2 to 3 minutes or until slightly crisp. Drain and run under cold water until cool. Pat dry. Place green and white asparagus on a platter.
4. Combine shallots, olives, red pepper, capers and parsley in a bowl. Stir in lime juice, orange juice and olive oil. Season with salt and pepper, spoon salsa over asparagus across the centre.
Serves 4
