Spring Asparagus Salad


By Chef Ivan Flowers


BIG BLEND RADIO INTERVIEW: On this episode, Chef Ivan Flowers shares cooking tips and how to make his Spring Asparagus Salad recipe. Listen or download the podcast on YouTube.com and SoundCloud.com.


Serves 4


1 Lb. Asparagus
8 oz. Red Grapes, halved
Juice of 1 Lemon
2 Tbsp. Olive Oil
¼ Cup Shaved Parmesan
4 Tsp. Reduced Balsamic


Have a bowl of ice water ready before you start cooking the asparagus. Trim asparagus bottoms. Then blanche them in boiling water, about 2 minutes. Then immediately shock them in ice water to stop cooking process. Cut cooked asparagus into quarters, lengthwise. Place halved grapes into a bowl with juice of ½ the lemon, 1 Tbsp. olive oil and salt and pepper to taste. Set aside.

Place cooked asparagus in a bowl and dress with remaining lemon juice, olive oil and again, salt and pepper to taste.

Place asparagus on plate and surround it with the grapes. Top with shaved Parmesan and garnish with reduced balsamic vinegar.


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