Salads

Yakima aparagus with pine nuts, scallions, and chevre vinaigrette

Posted on May 21, 2013 by Jim

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season.

Serves 4 as a first course

Yakima asparagus with pine nuts, spring onions and chevre vinaigrette

Print recipe

Ingredients

  • 2lb asparagus
  • 1/2 bunch scallions
  • 1/4 cup pine nuts (toasted)

vinaigrette

  • 1 shallots (large, peeled)
  • 1 clove garlic (peeled and germ removed)
  • 1 tablespoon Dijon mustard
  • salt and black pepper (to taste)
  • teaspoon thyme leaves (fresh)
  • 1/4 cup lemon juice
  • zest (of two lemons)
  • 1 cup rice wine vinegars (unseasoned)
  • 1/4 cup chevre (fresh)
  • organic soy oil (to consistency)

Preparation

1. Wash the asparagus in cold water. Trim off the tough end of each stalk. Blanch in boiling salted water until cooked but still has a bit of crunch. Shock the asparagus immediately in cold water, then drain, dry and hold cold.
2. Clean and wash the scallions. Cut finely.
3. Combine all the vinaigrette ingredients except the soy oil in a blender. Puree well. With the blender running, add oil slowly until the vinaigrette has a light body. It should have a bright acid profile. Correct the seasoning with salt and fresh ground pepper as needed.
4. Arrange the asparagus on 4 salad plates. Season with salt and black pepper. Drizzle with vinaigrette to taste. Sprinkle with pine nuts and sliced scallions.
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12 Responses to Yakima aparagus with pine nuts, scallions, and chevre vinaigrette

  1. Ronald Holden says:
    May 22, 2013 at 4:02 pm

    The Yakima asparagus is absolutely stunning this year, needs barely a whisper of cooking to bring out its goodness. And the real genius of this recipe is that you only have to do the odd-numbered steps!

    Reply
  2. Pat says:
    May 23, 2013 at 2:03 am

    Is 1 cup of vinegar correct? If so, about how much oil do you suggest?

    Reply
    • Jim says:
      May 23, 2013 at 3:34 pm

      Yes 1 cup of vinegar is correct…I would expect that about 2 cups of oil would be required to emulsify that amount of vinegar. I like a pretty snappy vinaigrette so generally use significantly less oil than the normal 1-3 vinegar – water ratio.

      This recipe is adapted from our in house recipe which we make a gallons at a go. I probably should have cut the size down further, as you will clearly not need this amount of vinaigrette for 4 servings of asparagus. On the plus side, this vinaigrette will hold well in the fridge for several days.

      Reply
  3. Pat says:
    May 23, 2013 at 3:55 pm

    Well, I made it, it was delicious, and I do have a good amount of dressing in the bank (refrigerator).

    I visit Seattle pretty regularly and fairly haunt Le Piche. Three visits in 24 hours is not unusual. That place is a gem.

    Thanks!

    Reply

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