French Chilled Asparagus Salad

The Dijon vinaigrette is drizzled over the tops of the 

asparagus and puddled on the plate.

The mound of asparagus in the middle of the plate

makes a pretty presentation, especially, if it is 

on a plate that contrasts with the green of the asparagus 

and the yellow of the Dijon vinaigrette.

My dear friend Marie from France, prepared this 

classic French chilled salad for me over 20 years ago!

It is one  of my favorite ways to enjoy asparagus.

It is refreshing and light, and is great served at the beginning or the end

of a meal. 

Serve this in spring, when you can get really good fresh, young,

tender and slim asparagus.  I find that the chubby asparagus

don't work as well for this dish.  The asparagus is just blanched, and 

so they are in and out of the boiling water so fast, and then immediately

submerged in ice water, that the very thin ones seem to work best. 

As Always,

ENJOY!

4 Servings

1 bunch fresh spring asparagus

Dijon vinaigrette

In a shallow pan or skillet bring to a boil, a half inch of water.  Place the trimmed asparagus in the pan, and blanch for 1 minute.  Immediately drain off the boiling water and submerge the asparagus in ice cold water.  Drain the asparagus on paper towels.  Place one portion of asparagus on a salad plate and drizzled with a few tablespoons of the Dijon vinaigrette.  Serve.

The asparagus can be prepared a few hours ahead, and kept in the refrigerator until ready to use. 

The Dijon vinaigrette can also be prepared a few hours ahead and kept in the refrigerator until ready to use.