This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.
YIELD
6 servingsPREP
15 minCOOK
0 minREADY
8 hrsPro Tips
- Asparagus Selection: Choose firm, bright green spears with tightly closed tips. Pencil-thin asparagus is ideal for tenderness, but thicker spears work well if peeled.
- Avoid Overcooking: Steam only until crisp-tender to preserve texture and vibrant color. An ice bath stops cooking and keeps the asparagus bright green.
- Toasting Nuts: Pine nuts burn easily; check frequently and remove from the oven as soon as they turn golden. Alternatively, toast in a dry skillet over medium heat, stirring constantly.
- Flavor Balance: Taste the vinaigrette before pouring. Add more salt, vinegar, or hot sauce to suit your preference.
- Make-Ahead: This dish is ideal for preparing a day in advance, as marinating enhances flavor. Store in an airtight container to prevent fridge odors from affecting the salad.
Optional Variations
- Nut Alternatives: Swap pine nuts for toasted almonds, walnuts, or hazelnuts for a different crunch. For nut-free diets, try sunflower seeds or omit entirely.
- Cheese Options: Replace Parmesan with crumbled feta, goat cheese, or shaved pecorino for a new flavor profile.
- Vegan Version: Omit Parmesan and Worcestershire sauce (contains anchovies). Use a vegan Worcestershire substitute and add 1 tablespoon nutritional yeast for umami.
- Citrus Twist: Add 1 tablespoon fresh lemon juice or orange zest to the vinaigrette for a brighter, spring-inspired flavor.
- Grilled Asparagus: Instead of steaming, grill asparagus for 3-4 minutes over medium-high heat for a smoky flavor, then proceed with marinating.
Ingredients
Directions
- Prepare the Asparagus:
- If using pencil-thin asparagus, no peeling is needed. For thicker spears, optionally peel the lower half to ensure tenderness.
- Bring a large pot of water to a boil or set up a steamer. Steam asparagus for 3-5 minutes until crisp-tender (avoid overcooking). Test with a fork; it should pierce easily but retain a slight snap.
- Immediately transfer asparagus to an ice bath or rinse under cold water to stop cooking. Drain well and pat dry. Arrange in a shallow serving dish.
- Make the Vinaigrette:
- In a medium bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, pepper, Worcestershire sauce, and hot sauce until emulsified.
- Stir in chopped red onion, parsley, and grated Parmesan cheese. Taste and adjust seasoning if needed.
- Toast the Pine Nuts:
- Preheat oven to 350°F (180°C). Spread pine nuts evenly on a baking sheet.
- Toast for 5-8 minutes, shaking the pan halfway, until golden and fragrant. Watch closely to prevent burning. Let cool slightly, then stir into the vinaigrette.
- Marinate the Salad:
- Pour the vinaigrette evenly over the asparagus, ensuring all spears are coated.
- Cover and refrigerate for 6-8 hours, or overnight, to allow flavors to meld. Gently toss or rotate the dish occasionally for even marinating.
- Serve: Serve chilled, spooning the marinade over the asparagus as a dressing. Garnish with extra Parmesan or parsley, if desired.
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