Preserved lemon, garlic oil and herbs elevate asparagus salad to a whole new level.
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Preserved Lemon Juice – Some recipes have you rinse the preserved lemon juice off the preserved lemons; however, I love the juice. It makes a great “vinegar” for salad dressing. Like preserved lemons, the juice is quite salty, so no additional salt is needed for this recipe. However, always taste first because some preserved lemons are saltier than others and you may need to add a light sprinkle of sea salt at the end.
If you don’t have preserved lemons there are two options. The first option requires thinking a day ahead and making Quick Preserved Lemons. For the second option, dissolve 1/8 teaspoon sea salt in 1 Tbsp. lemon juice, then whisk with the other ingredients.
Garlic-Infused Olive Oil – If you don’t have any garlic-infused oil, again, there are some options. One option is to make some by following the recipe for Stovetop Roasted Garlic and Infused Oil. Another option is to increase the olive oil to 2 tablespoons and add 1/4 teaspoon garlic powder or 1 smashed, minced roasted garlic clove. You could use raw garlic but if you do, use 1 small clove and be sure to mince it well to prevent that overpowering raw garlic flavor.
Steaming the asparagus – I don’t have an asparagus steamer or a vegetable steamer of any kind, so the method described in the recipe is the closest I can get to steaming asparagus. If you have a steamer, then use it. Just be careful not to over steam the asparagus. For this dish, the asparagus is best if still “a touch” crispy.
The ingredients for the dressing actually make enough dressing for 2 pounds of asparagus; therefore, if you need a large platter of vegetables for a dinner party or potluck, this recipe is a jewel!
Recipe author: MJ of MJ's Kitchen