It’s finally spring, and asparagus is abundant. Like many of you as well, I love asparagus. Simply steamed or packed into a savory pie, it’s a lovely vegetable with a punch of flavor.
Asparagus of course works well as a side vegetable, with a little olive oil and salt, but it also lends itself to a dressing or vinaigrette.
I posted on warm leeks with a spicy Creole dressing on the blog. It just shows that just about any vegetable can also be a salad.
For the salad, I decided to use a dressing made with beet juice and lemons. I use beets a lot in my cooking, and when I use canned beets, I always save the beet juice. That way, I can reduce the juice and create a fabulous beet syrup that can be turned into a number of things, like the beet-lemon dressing below.
Asparagus with a Beet and Lemon Dressing
Strained juice from 1 can (15 ounces) of beets, about 1/3 cup
Juice of 1 lemon, strained
3 tablespoons extra virgin olive oil
Generous pinch of salt
Few grindings of pepper
1 pound fresh asparagus
1 diced shallot, optional
Place the beet juice in a small pan and begin reducing it over very low heat. It’s best not to leave the kitchen during this process because it can happen quickly towards the end.
When only about 2 tablespoons of the reduced juice remains, remove the syrup from the heat and let it cool.
Whisk in the lemon juice and oil well, then add the salt and pepper.
If you don’t like the look of the syrup separating from the oil, place the mixture in a mini blender. If you prefer it a little creamier, add a 1 teaspoon of mayonnaise or cream, but know it will be pink! Set aside.
Meanwhile, clean the asparagus, which means removing the hard, woody ends. I simply snap off the ends where they snap.
Some people prefer to shave the ends, using a vegetable peeler. There’s really no right or wrong here. When you have a pile of asparagus ends, use them to make asparagus broth using a little onion and garlic, and use that for asparagus soup! It just adds a deeper flavor.
For this asparagus salad, I steamed the asparagus. They can be steamed with any kind of contraption, as long as the asparagus is sitting above water, in the steam, and the pan has a lid. Once the steaming begins, I don’t ever go beyond 5 minutes, but you’ll have to play with this time.
Once cooked, place the warm asparagus on a plate, and add some of the beet-lemon dressing. Sprinkle with some extra salt, if you like.
If you like shallots, sprinkle some on top.
Also, a bit of crumbled goat cheese or chopped toasted walnuts or chopped hard-boiled egg would also be good on this salad. It would make a fabulous first course.
Note: I know some people try to pick out the skinniest of asparagus, thinking that they are more tender, but they all come out of the ground in varying thickness, and are all tender, as long as the weather hasn’t gotten too hot.