This white asparagus salad recipe is an adaption of the original recipe from a friend. She used artichokes which neither hubby and I particularly care for. I used white asparagus instead and the results were just as satisfactory. White asparagus is very delicate in texture and flavor as a discovered. Asparagus is planted and covered with dirt, so the shoots retain their white color. This method requires quite a bit of manual labor to harvest and so the price of the canned white asparagus is quite a bit higher than the fresh green type you see in the produce markets (I usually prefer to use fresh produce but I cheated but I also included homemade pickles which I hope to share a recipe with you very soon). Since these spears have never been touched by sunlight, they are very soft and tender. They fall apart easily so be careful when cutting them. This salad recipe also includes pickles, tomatoes, and mushrooms. Since canned asparagus and pickles tend to be very salty, I do not recommend using ingredients or condiments with high sodium content. That is why I dress this salad with olive oil, lemon juice, and ground pepper. Spaniards consider white asparagus a delicacy and they absolutely devour it whenever it is served. This salad pairs wonderfully with grilled fish or chicken dishes.
For this recipe, you will need:
- 1 lbs or 2 8 oz can of white asparagus drained and chopped
- 1 8 oz carton of fresh mushrooms washed and chopped
- 4 tomatoes sliced
- 3 pickles chopped
- 1 small red onion chopped
- 1 garlic clove minced
- 1/3 cup of olive oil
- Juice from one lemon
- Freshly ground pepper
- 1 tablespoon of fresh basil chopped
Place vegetables in a salad bowl. In a small bowl, whisk olive oil, lemon juice, ground pepper, minced garlic, and basil. Pour over vegetables. Lightly toss and serve.
Yields 4 servings