Living in Kentucky, asparagus season starts a little earlier. Like spring in many places, those warmer days are followed by cooler nights, which are perfect for warm salads. (Click here for another warm salad recipe.) Pair it with whatever protein you choose, and you have a delicious, healthy meal that warms on a cold winter night.
The original May 2015 post
I have used asparagus as the topping of many a green salad. Steamed and cut into bite-sized pieces, it is a nice change of pace from pepper strips and cherry tomatoes. What I hadn’t done was used the asparagus as the star of the salad. As they say, there’s no time like the present.
Presented with an attractive bunch of asparagus at the grocery store, I began to ponder what other ingredients should be added. Wanting the asparagus to be prominent, I opted to go with the subtle flavor of mushrooms and the simple heat and bite of sautéed onion. Topped with a good balsamic vinegar, this would be a quick-to-make, yet highly delectable, side dish.
Rather than continuing to wax poetic about this salad, it is time to introduce the beverage that I would pair with this dish. For me, this dish needs something light and refreshing. The flavors of this salad are fairly delicate, so you want something that doesn’t overwhelm. You could choose a glass of Prosecco or you can put just a tiny bit more effort into your drink and make a simple champagne cocktail.
Head to the produce department, you’ll need a few fresh ingredients, and then let the cooking begin! (And don’t forget the adult beverage you’ll be serving with your meal.)
Warm Asparagus Salad
Ingredients
- 1/2 pound asparagus spears
- 10 ounces sliced button mushrooms
- 1/4 large red onion diced
- Olive oil
- 2 tablespoons artisanal balsamic vinegar
- Salt & pepper
Instructions
-
Rinse asparagus, and break or cut off tough ends.
-
Cover the bottom of a large frying pan with water. Top with lid and bring to a boil.
-
Add asparagus, cover, and cook for 2 minutes or until al dente.
-
Transfer asparagus to a cutting board.
-
Rinse out frying pan, dry, and add a small amount of olive oil.
-
When heated, add mushrooms and sauté until tender, approximately 5 minutes.
-
Transfer mushrooms to a large mixing bowl.
-
Add a small amount of oil to same frying pan, and add onion.
-
While onions cook, cut asparagus into bite-sized pieces and add to mixing bowl.
-
Sauté onions until tender, about 5 minutes; transfer to mixing bowl.
-
Top with balsamic vinegar and toss well to coat.
-
Season with salt and pepper as desired.
-
Serve immediately.
