Recipe for Post # 12 Anne Burrel’s Aspargus Salad

  • 1 lb new asparagus
  • 1/2 large red onion, or one whole small to medium red onion
  • 2 Tbl good quality olive oil
  • 1 lemon
  • salt, pepper to taste
  • 1 Tbl fresh basil

Chop the aspargus into pea-sized pieces.  Peel and chop the onion the same way.  Place both vegetables in a medium bowl and toss with the olive oil.  Remove the zest from half the lemon, and all its juices straining out seeds.  Add to salad.  Add salt and pepper to taste.  Cut the basil in a chiffonade style by laying the leaves on top of each other and rolling them tightly.  Cut across the roll as thinly as possible.  This will result in long thin strips of basil.  Add to salad and mix thoroughly.  Chill two hours and serve.

You can change the personality of this salad by adding any of the following along or in combination:

  • chopped black olive
  • crumbled feta cheese
  • mixed shredded cheeses
  • small chopped tomatoes
  • raw or blanched corn
  • roasted sunflower seeds
  • various chopped nuts
  • anything else you can think of

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