This is currently on of my favorite salads – and it is wicked simple to put together!
Not to take anything away from a nice Louis Salad, this has the added advantage of also acting as part of your appetizer assortment; go ahead and add some shaved cheese, nice olives, mebbe some cornichons and smoked salmon and you have yourself a spread!
I like to use slender asparagus spears for this, and don’t peel ’em, but you go ahead and do what you like.
•Red onion, thinly sliced
•2 tbsp sugar
•1 tbsp Kosher salt
Note: I use this Italian Dressing Mix from a local company – it has nothing funky in it, and when I blend it with avocado and canola oils and a bit of salad vinegar? Heaven!
To prep the salad, wash the asparagus and cut the bottom inch or so off of each spear. Sure, you can “snap” them, but that way wastes a lot of asparagus.
Bring a large pot of water to a boil, then stir in the Kosher salt and sugar. Add the asparagus and cook for two to three minutes, until bright green and still a bit crispity.
Plunge immediately into a bowl of ice water to lock in that lovely green and stop it from cooking any more.
That’s it. You’re good.
Because this salad is marinated, you don’t really need to do the whole “wrap in a clean kitchen towel and stash in the fridge to dry” thing – though, of course, you could.
Combine the asparagus with the carrot and onion, toss in the dressing and serve.
A bit of nice brined Feta might could be good, too.