Eosinophilic Esophagitis Friendly Classic Asparagus Salad

Total time20 min

Prep time10 min

Cook time5 min

Eosinophilic Esophagitis Friendly Classic Asparagus Salad

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Chef's tip
Use about half as much nutritional yeast. It adds a savory, cheesy flavor sprinkled on top or stirred into sauces and breading, but it won't melt.
2 tbsp pine nuts, toasted (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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