Thursday, July 15, 2010

Asparagus Slaw

This recipe is from Didi Emmons' Entertaining for a Veggie Planet.

1.5 lb asparagus
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
20 kalamata olives, pitted and coarsely chopped
1/3 cup packed fresh mint leaves
1 red bell pepper, very thinly sliced
1 small red onion, thinly sliced
salt and pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, break off and discard te tough bottom quarter of each asparagus spear. Blanch the asparagus in the boiling water for 3 minutes. Drain and immediately rinse under cold running water until cool; drain again. Cut the spears in half lengthwise.

In a large bowl, whisk together the lemon juice, olive oil, olives and mint. Add the asparagus, bell pepper, and onion and toss well to coat. Season with salt and pepper. Serve at room temperature, or refrigerate for up to 6 hours and serve cold, tossing again just before serving.

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