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
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. |
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!
thanks I will correct!
Is 1 cup of vinegar correct? If so, about how much oil do you suggest?
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.
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!