But first, a riddle:
Q: What’s green and finally cheaper than a gallon of gas?
A: A pound of asparagus!
Asparagus is one of my favorite green things, next to avocados and money. I’ll gladly take a big helping of asparagus piping-hot from the oven, roasted with garlic and red-pepper infused oil or baked in a lovely tart with romano and gruyere. I’ve been known to eat it and nothing else for lunch and dinner… and then lunch again the next day.
For springtime get togethers, I like to answer my call to side-dish duty with an asparagus salad. Incredibly fresh and bright (and light!), it comes together with olive oil flavored with lemon zest, sea salt, pepper, and and a heaping serving of goat cheese crumbled over the top.
Lemony Asparagus Salad with Goat Cheese
Tender-crisp asparagus and goat cheese with a lemon dressing.
- 1 lb asparagus
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice
- 1 1/2 tsp lemon zest
- Sea salt & black pepper, to taste
- 1/2 cup crumbled goat cheese
- Blanch the asparagus: Bring a medium pot or sauce pan of water to boil. Prepare a bowl of ice and water to shock the asparagus after cooking.
- Trim the woody ends off of the bunch of asparagus. Cut the asparagus into 2-inch pieces.
- Add the asparagus to the pan and cook for 2-3 minutes.
- Remove the asparagus from the pan and place into the bowl of ice water to stop the cooking process and cool the asparagus.
- Whisk the olive oil, lemon juice, lemon zest, salt, and pepper together in a medium bowl.
- Add the asparagus and goat cheese and toss with tongs until well coated with the lemony oil.
Yields: 4 servings
Estimated time: 15 minutes