Asparagus side salad
Asparagus side salad – a great dish to add to any meal, at any time!

As spring progresses we look forward to the first garden crop to emerge in our area, Asparagus.  This will be the first year that we can harvest a few stems of our asparagus that we planted last year from crowns.  We are excited to have added this crop to our garden collection, and look forward for the many years of harvesting.

In the mean time, we have found a great spring recipe that adds a different twist than on how we traditionally prepare asparagus. Honestly, I have always been very happy roasting asparagus in the traditional way with olive oil and a little kick of garlic.  However, as strange as it may sound, this time of the year, I needed to have a quick cool casserole ready to eat at any time in the refrigerator.  Right now, no one in our house is eating dinner at the same time – unless it is 9 pm.   We are hard at work on various farm projects, attending baseball games, and volunteering at the school.  We are lucky if any two of us are in the house at the same time, unless it is bed time.

So what better way to have a healthy dinner prepared than to have it ready to go.  Since grilled or roasted asparagus doesn’t taste so good cold or refrigerated, we have found a unique way to use up that great spring crop.  Who knew that you didn’t have to ‘cook’ asparagus???  Plus, the best part is, it only takes 5 minutes to make, then you put it in the refrigerator and forget it – until dinner time!

Ingredients:
1 bunch pencil asparagus
1 small red onion, finely diced
1 cup coarsely grated pecorino cheese
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon Kosher salt

Directions:
1. Snap the ends of the asparagus off and discard.

pecorino

2. Cut the remaining asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.

3. Add the red onion and pecorino and toss to combine.

4. Dress with the vinegar, olive oil and salt and toss again. The dressing may seem heavy, however the vinegar will sort of “cook” or tenderize the asparagus.

5. Place in the refrigerator for at least an hour before serving, allowing the flavors to meld and the asparagus to become tender.

Enjoy!

Mary and Jim

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Refrigerated Asparagus Side Salad

No cooking required!

Ingredients

  • 1 bunch pencil asparagus
  • 1 small red onion finely diced
  • 1 cup coarsely grated pecorino cheese
  • 1/2 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt

Instructions

  1. Snap the ends of the asparagus off and discard.
  2. Cut the remaining asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.
  3. Add the red onion and pecorino and toss to combine.
  4. Dress with the vinegar, olive oil and salt and toss again. The dressing may seem heavy, however the vinegar will sort of "cook" or tenderize the asparagus.
  5. Place in the refrigerator for at least an hour before serving, allowing the flavors to meld and the asparagus to become tender.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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