Breastfeeding Friendly Classic Asparagus Salad
Total time20 min
Prep time10 min
Cook time5 min
4.5(22)
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh asparagus, tough ends snapped off
- 1 tsp kosher salt, plus more for the blanching water
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- ¼ tsp black pepper, freshly ground
For serving
- 1 oz parmesan cheese, shaved with a vegetable peeler
- 2 tbsp pine nuts, toasted (optional)
- 1 tsp lemon zest (optional)
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Fill a large bowl with ice water and set it nearby.
- 2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears or 1–2 minutes for thin spears. Drain through a colander and immediately transfer to the ice water, submerging the spears fully until cold, about 2 minutes.
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