When I was a kid, we had a cluster of wild asparagus growing in our back yard. I used to sneak out and eat it right out of the ground. It was so crisp and fresh. Every time Spring rolls around I think of that wild asparagus, so I’m making a fresh asparagus salad in honor of those carefree days in the garden.
You’ll need a bushel (about a pound) of asparagus
Wash it, trim off the blunt ends, then slice into thin, diagonal pieces.
Prepare the dressing
Add the tomatoes and the dressing and gently mix until everything is completely coated.
Top with some sliced eggs, add some salt and pepper, and serve with your favorite crackers. (To make perfect hard-boiled eggs, refer to my Easter Hatchlings recipe.)
- 1 bushel of asparagus
- 2 cups cherry tomatoes
- 2 small garlic cloves
- ⅓ cup fresh orange juice
- ⅛ cup balsamic vinegar
- ½ cup extra virgin olive oil
- 5 large eggs
- In a medium saucepan, cover eggs with water and bring to a boil. Immediately remove from heat, cover, and let sit for 10 - 15 minutes. Then drain and chill under cold running water. Peel and slice the eggs and set aside.
- Slice the ends of the asparagus off and discard. Thinly slice the stalks in a diagonal fashion.
- Slice the cherry tomatoes in half.
- In a food processor, combine orange juice, garlic, and vinegar and puree until fairly smooth. Add the olive oil until emulsified. Season with salt and pepper.
- Combine asparagus, tomatoes, and dressing into a salad bowl and mix until completely covered.
- Garnish with sliced eggs, add salt and pepper, chill for 30 minutes and serve.