Veg
Asparagus Salad with Smoky Sweet Gremolata
Description
Elegant and simple, asparagus is blanched and dressed in a lively combination of spices, citrus, and nuts for the perfect springy side dish.
Ingredients
- 2 quarts water
- 1/4 cup plus 1/2 teaspoon kosher salt, divided
- 2 pounds medium-thick asparagus spears, trimmed and cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground sumac
- 1/4 teaspoon black pepper
- 1/3 cup chopped smoked almonds
- 1/3 cup chopped dried tart cherries
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh mint
- 2 teaspoons grated lemon zest (from 1 lemon)
Directions
- Bring 2 quarts water and 1/4 cup salt to a boil in a large pot over high. Prepare a large bowl of ice and water. Add asparagus to boiling water; cook until vibrant green and crisp-tender, 2 to 3 minutes. Drain asparagus, and immediately place in ice bath; let stand until cool, about 2 minutes. Drain and pat dry. Place asparagus in a large bowl; toss with oil, sumac, pepper, and remaining 1/2 teaspoon salt.
- Stir together almonds, cherries, parsley, mint, and lemon zest in a small bowl. Arrange asparagus mixture on a platter, and sprinkle evenly with almond mixture.
