SUMMER ASPARAGUS SALAD
Steps:
- Remember to first wash all fresh vegetables. Total time: ~30 min. Salad: 1) Preheat Grill to 350 degrees. Place asparagus on grill tray (if you don't have a grill tray, place asparagus horizontal across grate so they don't fall in). Drizzle asparagus with olive oil, and season lightly with sea salt. Cook for about 15 minutes, checking intermittently and maybe flipping them so they don't burn. While asparagus is cooking, you should be able to prepare the rest (if not most) of the salad. Once it is done cooking, let stand on a cooling rack for about 20 minutes to cool off. 2) Halve cherry tomatoes and add to bowl. Sprinkle lightly with sea salt. 3) Peel cucumbers. Cut length-wise twice so they are in 4 pieces. Now cut width-wise down the length cutting them into chunks. Add cucumber chunks to bowl. 4) Dice red onion, and add to bowl. 5) Bunch together, and rough chop asparagus (each sprig should yield about 5-6 pieces). Add to bowl. Mix salad with spatula. Dressing: 1) Zest the lemon. 2) In a small-medium bowl (I use pyrex measuring cup), pour in olive oil and balsamic vinegar. Whisk together. 3) Add a few dashes of Herbs de Provence, sugar, and some ground sea salt. Whisk again and season to taste. 4) Add lemon zest and the juice of the lemon. Whisk one more time, and pour over salad. Mix salad with spatula again to coat the entire salad. Refrigerate, and be sure to give it a few more mixes with the spatula before serving. (HINT: The longer the salad has to marinate in the dressing, the better it is. Great that day, but even better the next day).
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