I’m going to a cookout today, and I decided to make an asparagus salad to bring. Here are the raw materials.
First I steamed the asparagus (after breaking off the ends of the stalks). I let the water come to a boil, and I put the thicker stalks into the pan first so they would be submerged and cook a little more than the thinner ones. Then I put all the others in, put the cover on and steamed for about 5 minutes.
After 5 minutes I took the pan off the heat and put in the sink and began cooling the asparagus by running cold water on it and putting some ice cubes in the pan. Then I dried a bit with paper towels, put half of it in the serving dish and made the dressing.
I didn’t measure the dressing ingredients. I just used the juice of 1 lemon and chopped up what looked like enough of the dill and red onion and mixed all those up (along with a few sprinkles of salt), with some Vegenaise.
I poured the dressing over the first layer of asparagus and then put the rest in and poured the remaining dressing over that, sprinkled on a little salt, ground on some black pepper and garnished it with some sprigs of dill.
Then I put the cover on the serving dish and put it in the fridge where the salad chills awaiting its trip to the cookout.
Tags: asparagus, herbs, recipes, salad, vegan mayonnaise











